STRAWBERRY JAM

Pick lots of berries? Make strawberry jam! If you are trying it for the first time, you'll be surprised how quick and easy it is. If you like, you can substitute 2 cups of chopped rhubarb for 2 cups of the strawberries to make strawberry-rhubarb jam.

• 4 1/2 cups crushed, hulled strawberries
  
• 4 tablespoons lemon juice
  
• 1 package regular powdered fruit pectin
  
• 5 1/2 cups granulated sugar

Wash seven 8-ounce jam jars in hot soapy water, running your thumb lightly around each lip to check for any cracks or chips and discarding any broken jars. Rinse and then keep covered in hot water until ready to use. Wash and rinse lids and bands, then place in small saucepan, cover with water, bring almost to a boil and shut off, leaving lids and bands immersed until ready to use.

In a large, deep saucepan, combine berries and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.

Ladle jam into hot jars, leaving 1/4 inch headspace at top. Remove air bubbles by sliding knife or thin spatula down between jam and jar and adjust headspace, if necessary, by adding hot jam. Wipe rim with damp cloth or paper towel. Center lid on jar, screw band down until resistance is met, then increase to fingertip-tight. Invert on a towel for 5 minutes, then turn right side up and let cool.

Jars will make a popping sound as they seal, and the centers will be curved down and won't move after sealing; any unsealed jars should be refrigerated and the jam used within one week.

-- Adapted from the "Ball Complete Book of Home Preserving," by Judi Kingry and Lauren Devine