Sliced Strawberry Jam (may be doubled, but no more)
makes about 7 8-oz jars
- 2 quarts strawberries — sliced crosswise, packed (should be about 8 cups)
- 6 c sugar
- 2 Tbsp fresh lemon juice (up to 4 T if the berries are very sweet)
- 1/2 teaspoon unsalted butter
Sort, hull, and rinse berries. Slice them crosswise and put in a non-reactive preserving kettle. Layer them with the sugar, stir gently, and let stand, covered, in a cool place, several hours or overnight. (3-12 hrs) Use a BIG pot, wider is better than tall.
When ready to cook: add the lemon juice and butter (to prevent foaming), bring to a boil, stirring occasionally, and boil it gently until it passes a jelly test.
Remove from heat. Ladle into clean jars leaving 1/4 inch head space. Seal and process for 15 minutes in a boiling water bath. Cool jars, label, and store in a dark cool place.