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Strawberry Jam


MacPherson uses this recipe based on one he found in The Blue Chair Jam Cookbook by Rachel Saunders. It’s simple and a classic that you’ll find in most family cookbooks.

Recipe courtesy of Charles MacPherson


  • 4 lbs (1.8 kg) large strawberries, hulled
  • 2 lbs + 10 oz. (0.9 kg + 283 g) white cane sugar
  • 3.75 oz. + 2.75 oz. (106 g + 57 g) strained freshly squeezed lemon juice


  1. In 11 or 12-quart copper preserving pan or wide nonreactive kettle, combine berries, sugar, and 3.75 oz. lemon juice.
  2. Cook over medium-low heat, stirring constantly with heatproof rubber spatula.
  3. When juice starts running and mixture foams around the edges, gradually raise heat to high, stirring often.
  4. Boil vigorously for 20 to 30 minutes, gently scraping bottom of pan with spatula every minute or so to avoid sticking. If jam sticks, decrease heat slightly while continuing to cook at a rapid boil.
  5. Cook, stirring and scraping frequently, until foam subsides, mixture grows dark and shiny, and berries appear softened and saturated with liquid, about 25 minutes total.
  6. Stir in remaining 2.75 oz. lemon juice, stir frequently. If necessary, lower the heat slightly to prevent scorching.
  7. In 3 to 5 more minutes, jam should look shiny and thick. Remove from the heat and test for doneness, using spoon/freezer method (dip spoon into jelly, if it sheets off, jam is ready).
  8. Using stainless-steel spoon carefully scrape all white foam off the top of the mixture while you test. Do not stir.
  9. Pour into sterilized jars and process according to the jar manufacturer’s instructions.

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