first of the season

There is a unique call of spring - when the ground has thawed and we are reunited with that glowing orb in the sky and sudden bursts of warmth.

We remember the science of pectin and how to use it - and take the time to formulate when not to use it - like in this strawberry jam.  Strawberries, naturally high in pectin due to their seeds, allow us to use a little ingenuity and imbue the perfect adage to spring using only 3 ingredients.


small batch strawberry preserves | yield 3 half-pint jars
adapted from recipe by Liana Krissoff

3 cups fresh strawberries, hulled and chopped
1 cup sugar
1 lemon, zest of (reserve juice from half of lemon)

To prepare for water bath canning, sterilize the jars and keep them hot in the canning pot.

Bring the strawberries and sugar to a simmer in a wide pan, stirring frequently.  Continue cooking for 5 minutes and pour into a colander over a large bowl and gently stir the berries to drain the juice.

Return the juice to the pan and bring to a boil over high heat, stirring occasionally, until the syrup is reduced, about 15 minutes.

Return the strawberries and any accumulated juice to the pan, along with the lemon juice and zest, and simmer for 20 minutes, stirring frequently.

Ladle the hot jam into jars, leaving 1/4 inch head space at the top, and process for 5 minutes.  Remove the jars to a tea-towel and let rest overnight.