Some days I channel my inner Little House on the Prairie spirit. I want a cow, I think about churning butter and making maple syrup candies on fresh plates of snow. Doesn’t everyone think that way? Don’t answer that.

So a few weeks ago, with a carton of sad looking strawberries in the fridge, several weck canning jars, and the internet to google recipes, I set out to make a pectin-free strawberry jam, not because I’m opposed to pectin, I just didn’t want to go to the store again. And oh heavens, the results were great. They were a tad bit soupier then I expected, but the flavor was amazing. And on my toast in the morning, even better. I can’t imagine how yummy it would be on a biscuit.

STRAWBERRY JAM
taken from Goddess of Bakedom, the blog of Sarabeth Levine
Makes 10 half-pints

8 pints strawberries, hulled, rinsed, drained and cut into smaller pieces (you will have about 12 cups after cutting)
5 cups granulated sugar
1/3 cup fresh lemon juice (about 2 large lemons)

1. Combine the strawberries and lemon juice in a nonreactive large saucepan, and bring to a boil over medium heat, stirring often, cooked for about 10 minutes.

2. Reduce the heat to medium low to maintain a low boil. Add the sugar and stir to dissolve the sugar. Cook stirring often, until the juices begin to thicken into a light bodied syrup, about 25 minutes. During the last few minutes, skim the foam from the surface of the jam.

3. Fill the clean jars and attach the lids. Process the jars for 10 minutes.