Strawberry Jam in the Sun
3-1/2 to 6 cups sugar depending on the ripeness of the berries
1-1/2 cups water
5 Pints of fresh strawberries washed and hulled
Stir the sugar and water together in a six qt. non- aluminum pot.
Bring to boil over moderate heat and cook until it reaches the
hard ball stage, about 7-8 minutes.
Drop the strawberries into the syrup, cover, and shake the pan
gently and let the liquid return to a boil, about 3 minutes. Take
care that it doesn't overflow.
Pour into a 12x16 roasting pan.
Cover with a screen and set it in the sun for 3 days away from
potential bird droppings, bring it in to rest at room temperature at
night.
The berries should be dark and plump and the syrup very thick.
Note: If you don't have a backyard or a terrace this can be
cooked in the oven for 12 hours at 200 degrees
Makes about 6 cups |
