Just like mama made it

Aug 3

My mom wasn't great in the kitchen, and I'm not either, but I'm on a quest to perfect a few favorite recipes from my childhood. Strawberry jam is one of them. My mom made a big batch every year, and it's surprisingly uncomplicated. You don't even need special equipment.

But you have to know ONE THING about making strawberry jam: Grocery store berries will ruin your game. DO NOT buy shiny, perfect fruit. You want to go to your local fruit stand and buy the darkest, wrinkliest, ugliest baskets you can find. Jam berries should be blood red and have no white. None.

There. That's the secret. Here's the recipe for eight 8-ounce jars. This recipe is quick, easy and great for beginners.

3 3/4 cups crushed, hulled strawberries

4 tbsp lemon juice

7 cups granulated sugar

1 pouch liquid or dry pectin (I like Ball brand)

1) Prepare and sanitize your jars and lids.

2) Combine ingredients in a stainless-steel saucepan and bring to a full, rolling boil that cannot be stirred down. Stir in the pectin and stir constantly for 1 minute.

4) Remove from heat and skim off the foam. (Eat it with a spoon! It's hot and delicious!)

5) Ladle the hot jam into your ready jars and leave 1/4 inch of space below the rim. Wipe the rim clean before adding the lid and screwing the band on tight.

6) Flip the jars upside-down for an hour on your counter, and then turn them right-side up. The cooling will create a vacuum seal, and you'll hear the lids make a pop when the seal is complete. You can also test the lids by pressing down; a sealed jar lid will not flex.

You can store your preserves for a year or eat them immediately on vanilla ice cream. Enjoy!