Homemade jam is as delicious to eat as it is simple to make. This recipe comes from chef Mitchel London's mother and is a favorite at Fairway Café. Since it uses only fresh berries, sugar, and lemon juice, it should be made in small batches, refrigerated, and enjoyed within a few days. Dan Glickberg recommends using only ripe, local berries if possible.
Strawberry Jam
2 cups strawberries, hulled
2 cups sugar
3 to 4 drops lemon juice
Place half of strawberries in a bowl and mash them with a masher. (The more you mash, the smoother your jam will be.) Add sugar and mix well.
In a heavy, non-reactive pot, bring the mashed berries to a boil. After it's started boiling, cook over medium heat for 5 to 6 minutes longer. Stirring frequently with a wooden spoon, add 3 to 4 drops of fresh lemon juice. Cover with a cloth and let cool for 2 hours before serving or pouring into a sterilized canning jar.
