MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Strawberry Jam
Categories: Jams
Yield: 3 Cups

4 c Strawberries; chopped
2 c Sugar (455 g); scant
1/4 c Black currant juice

Prepare Fruit:

Cut strawberries into quarters.

Mix the strawberries with half of the sugar (1 cup) and let sit at
room temperature for 2-3 hours.

Make Jam:

Put a small plate in your freezer.

Prepare your storage jar(s). If they're not fresh from the dishwasher,
rinse them with boiling water.

Put the macerated strawberries and sugar as well as the remaining
sugar in a heavy saucepan with ample extra room. If you're using a
candy thermometer, affix it to the side of the pot.

Cook at a high heat and bring the strawberry mixture to the boil.
Continue to cook and stir. Add the black currant juice after 15
minutes of cooking. Cook until the jam reaches 220°F and/or when you
run a spoon along the bottom of the pan the jam does not immediately
flood the space again. (My total cooking time was 25 minutes, but
this will vary.)

As your jam nears temperature or the spoon parts it more effectively,
put 1 teaspoon on the freezer plate and let sit for 30 seconds. If
the jam holds its shape when you tilt the plate, it has set. If the
jam is browning quickly or looks set before the temperature reaches
220°F, try the plate test earlier.

Store this small-batch preserve in the refrigerator and consume
within two weeks. You can extend the life of your jam by properly
canning it or by freezing it.

Recipe by Marissa Nicosia

Recipe FROM:
<https://rarecooking.com/2020/06/22/to-preserve-strawberries/>

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