Ingredients
The following ingredients have 6 Servings
- 8 cups (2 lb./1 kg) strawberries, hulled and halved
- 2 lb. (1 kg) cherries, pitted and coarsely chopped
- 2 1/2 cups (1 1/4 lb./625 g) sugar
- 1/2 cup (4 fl. oz./125 ml) fresh lemon juice
Instruction
- In a large nonreactive bowl, gently toss together the strawberries, cherries, and sugar. Cover and let stand at room temperature for 1 to 2 hours.
- Place 3 small plates in the freezer.
- Meanwhile, wash 6 half-pint (8-fl. oz./250-ml) jars and lid rings in a dishwasher or by hand in hot soapy water. Place the jars and lid rings in a large pot of water. Bring to a boil over medium heat and boil for at least 10 minutes. Meanwhile, wash the lids by hand in hot soapy water and place in a small pot of water. Bring to a simmer over medium-low heat and simmer for at least 15 minutes.
- Transfer the fruit mixture to a large nonreactive saucepan and add the lemon juice. Bring to a boil over medium-high heat, reduce the heat to medium and cook, uncovered, stirring frequently, for 10 minutes. Remove from the heat.
- Test if the jam is set: Drizzle 1 tsp. of the jam on a plate from the freezer. Wait 15 seconds and then run a finger through the jam. The jam should wrinkle slightly and have a thick consistency. If the jam is not set, return the pot to the heat for 1 to 2 minutes and test again.
- Ladle the hot jam into the jars, leaving 1/4 inch (6 mm) of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids
- Process the jars for 10 minutes in a boiling-water bath. The sealed jars can be stored in a cool, dark place for up to 1 year. If a seal has failed, store the jar in the refrigerator for up to 1 month. Makes 6 half-pint (8-fl. oz./250-ml) jars
- Adapted from Williams-Sonoma <i>The Art of Preserving</i>, by Lisa Atwood, Rebecca Courchesne and Rick Field
