So, I’m not certain exactly what time frame these recipes originate from, just that they are in our family cookbook as recipes from my great-grandmother. Eunice was born in 1905 and passed away in 1967, living most of her life in Jamestown, NY.
In the 1980’s my uncle compiled many of the saved family recipes into a cookbook that was distributed out to family. This recipe for jam, along with the upcoming recipe for strawberry pie all come from this recipe collection and are attributed to Eunice.
- 1 quart strawberries
- 1 cup sugar
Boil the above 5 minutes. Add:
- 2 teaspoons lemon juice
- 2 cups sugar
Boil 10 minutes. Let stand 12 hours, then put in jars.
I followed this recipe pretty much exactly. I did core and slice up the strawberries. I also mushed them up some in the pan when they were cooking but the next time I make this recipe I will not do that since I think it made the jam runnier than it should have been.
I didn’t can it using a hot water bath since I was planning on consuming soon (and giving a jar to my parents) so it went straight into the refrigerator for keeping. But, if one wanted to keep it shelf stable for longer, one could certainly sterilize jars and use a hot water canning method.
As well as enjoying on toast, I also put a dollop on some sliced angel food cake along with some whipped cream which was also delightful.