Marge's Small Batch Strawberry Jam

Makes about 1 1/2 - 2 cups

Ingredients:

1 lb strawberries (organically grown if possible)
1 cup sugar
2 tablespoons lemon juice

Directions:

Wash, hull, and thinly slice strawberries. In a large skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary. Cook until mixture begins to look syrupy and thickens slightly, about 5-6 minutes. Remove pan from heat. Cool to room temperature before serving. Because a minimum of sugar is used, the jam needs to be refrigerated. Refrigerate for 2-3 weeks. For longer storage, freeze or process hot jam in boiling water canner for 10 minutes.

Strawberry Jam

Makes about 8 half-pints

Ingredients:

2 quarts strawberries (organically grown if possible)
1 package powdered pectin
1/4 cup lemon juice
7 cups sugar

Directions:

Wash and hull strawberries. Crush using a potato masher (or hands!). Combine crushed strawberries, pectin, and lemon juice in a large saucepan. Bring mixture to a boil, stirring occasionally. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch of headspace (or space at between the jam and the top of the jar). Adjust two-piece caps. Process 10 minutes in a boiling-water canner.