Now it’s Wednesday, Wednesday, Wednesday. Still trying to wrap my head around the correct days of the week.
Strawberry season is almost over, and I’ve yet to receive a single strawberry recipe from readers of this blog, despite my pleas.
So I turn to DotMom’s "Mixing & Musing" Cookbook for this strawberry jam recipe. Mom’s prefaced the recipe with a story about my Grandma Margaret (who died when I was just 2, so I have no memories of her strawberry jam prowess):
"In our clan, my mom was considered a champion strawberry jam maker. In the early days of my marriage, I dared to make some jam preceding one of Mother’s visits. Later she wrote, ‘Please print that jam recipe. It was the best ever!’ This recipe, which won that coveted Grandma’s Seal of Approval, was from the file of Mrs. H. Soderholm.
Combine 3 cups strawberries and 1 cup sugar. Bring to a boil. Boil 3 minutes.
Add another cup of sugar and boil 3 more minutes.
Add still another cup of sugar and set off the heat. Stir occasionally. Let stand 8 hours or overnight.
Put in jars cold and seal with paraffin.
Note: if the berries are very ripe, add a little lemon juice.