First. Before you get all worked up; yes, this jam takes two days – well, really, an overnight – to make, but, most of that time is spent with the strawberries sitting in the sugar and minding their own bidness in the fridge, so, it’s not as if you’re gonna be standing over a steaming pot for two whole days.
Second. This really is a pretty nice strawberry jam, the recipe a kindofa mash-up of ideas from barefoot contessa and Emeril and Liana Krissoff.
INGREDIENTS
•3 lb rinsed and hulled strawberries
(about nine cups)
•1 peeled, grated apple
•1-1/2 cup sugar
•1 tbsp lemon juice
•1 tbsp Aperol or Campari
•Zest of 1 lemon
Layer the strawberries and sugar together in a large bowl, then cover and stash in the fridge overnight.
When ready to cook, transfer the berries and sugar to a large (6 to 8 quart) pot and stir in the grated apple.
Bring to a boil, then reduce the heat and simmer for 5 minutes.
Place a colander over a large bowl, then pour the apple and strawberry mixture into the colander and set aside to drain.
Pour the drained juices back into the pot and bring to a boil over high heat. Boil, stirring every now and then, until you have about 1-1/2 cup of reduced syrup – about 15 minutes.
Add the strawberries, any remaining drained liquid, the lemon juice, Aperol or Campari, and lemon zest to the pot and bring to a simmer over medium heat.
Simmer, stirring often, for about 20 minutes, until the berries are glossy and tender, but still hold their shape.
Skim off as much foam as you can, then remove from the heat and stir gently to distribute the berries among the liquid.
Ladle the hot preserves into prepared canning jars and process in a boiling water bath for five minutes.
Remove jars to a rack and set aside for one hour.
Check that the jars have sealed – if you can push down the center of the lid with your fingertip, the jar has not sealed and should be stored in the fridge.
Turn the jars the have sealed properly upside down and let rest for three or four hours, then turn right side up, and allow to rest for another 8 hours or so before storing (this last bit of bother will help to ensure that all your berries haven’t settled to the bottom of the pot.
I got about five half-pints.
To sterilize jars before filling, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Place in a preheated 175º oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.