Strawberry season is arrived (in California). I can't stop myself to grab one or two packages of strawberries whenever I go to super market. I make strawberry jam once or twice during the season. This is very simple and basic, but it's the best!
INGREDIENTS:
2 lb hulled strawberries, wash and dry gently
2 cups sugar (40-50% of strawberries)
1 lemon juice
METHOD:
Place the strawberries, sugar and lemon juice in a large saucepan and leave it for a night or at least 2-3 hours until the sugar dissolves and strawberry's juice coming out.
Heat the sauce pan and boil the mixture rapidly for 10-15 minutes, stirring occasionally and skim off foam as needed.
Once you think it might be ready, do wrinkle test and remove the sauce pan from heat and pour into the sterilized jars.
NOTE:
"Wrinkle test" is introduced by many cookbooks to see if the jam has set. When you start heating the mixture, set some saucers in the freezer, when you think the jam might be ready, spooning the mixture onto the cold saucer, leave to cool for a minute. Then push the mixture with a finger, the top should wrinkle. If it wrinkles only slightly, heat the sauce pan and cook for a couple minutes more, then test it again.
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