Every year in late spring we head to Four Town Farm and pick fresh strawberries for homemade jam. This simply to make jam tastes as good a year later as the day you can it! The apple contains natural pectin and will make jam gel.
3 pints fresh strawberries
3 cups superfine sugar
1/2 Granny Smith apple, peeled, cored and small-diced
Wash the strawberries under cold running water. Drain and hull. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss with sugar.
Bring the mixture to a boil over medium heat, stirring often. Add the apple and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer, about 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. Keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer’s instructions.