CLASSIC STRAWBERRY JAM

Classic Strawberry Jam
Makes 4 1-cup jars

3 pounds strawberries, hulled and cut into 1/2-inch pieces (10 cups)

3 cups sugar

1-1/4 cups peeled and shredded Granny Smith apple (1 large apple)

2 tablespoons bottled lemon juice

Place 2 small plates in freezer to chill. Set canning rack in large pot, place four 1-cup jars in rack, and add water to cover by 1 inch. Bring to simmer over medium heat, and then turn off heat and cover to keep hot.

In Dutch oven, crush strawberries with potato masher until fruit is mostly broken down. Stir in sugar, apple, and lemon juice and bring to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, boil mixture, stirring and adjusting heat as needed, until thickened and registers 217 to 220 degrees, 20 to 25 minutes. (Temperature will be lower at higher elevations.) Remove pot from heat.

To make Classic Strawberry Jam the America's Test Kitchen way shortened the cooking time by cutting the berries into small pieces. Then, mash them to release juices. This jump-starts the cooking process. (Photo from America's Test Kitchen)

To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.

Place dish towel flat on counter. Using jar lifter, remove jars from pot, draining water back into pot. Place jars upside down on towel and let dry for 1 minute. Using funnel and ladle, portion hot jam into hot jars, leaving 1/4 inch headspace. Slide wooden skewer along inside edge of jar and drag upward to remove air bubbles.

America's Test Kitchen's Classic Strawberry Jam is frothy as it begins to boil, requiring careful attention and stirring. As it cooks, however, the froth will subside.

For short-term storage: Let jam cool to room temperature, cover, and refrigerate until jam is set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)

For long-term storage: While jars are hot, wipe rims clean, add lids, and screw on rings until fingertip-tight; do not over tighten. Return pot of water with canning rack to boil. Lower jars into water, cover, bring water back to boil, then start timer. Cooking time will depend on your altitude: Boil 10 minutes for up to 1,000 feet, 15 minutes for 1,001 to 3,000 feet, 20 minutes for 3,001 to 6,000 feet, or 25 minutes for 6,001 to 8,000 feet. Turn off heat and let jars sit in pot for 5 minutes. Remove jars from pot and let cool for 24 hours. Remove rings; check seal, and clean rims. (Sealed jars can be stored for up to 1 year.)