strawberry jam.

it’s been a week of firsts. first time living (actually, living) in san francisco, first time i’ve attempted to rely on a bike as my only means of transportation, and my very first attempt at making strawberry jam.

even though i miss my friends in boston, the break from mugar library and a full course-load is oh so welcome.

for the next three months, i’ll be working most-of-the-time as a policy intern at la cocina; spending another part of my time at la cocina’s kiosk at the ferry building, and devoting the rest to the food scene in the bay area. that third leg not only constitutes an ever growing must-visit restaurant list, but a few food projects of my own. the tartine book is staring at me from the table, but i went backwards and started with the jam.

strawberry jam

slightly adapted from food in jars

3 cups stawberries, stemmed and sliced in half

1 1/2 cup sugar, divided

1 lemon, zested and juiced

combine the berries in a large bowl with half of the sugar, and macerate for at least 4 hours.

after 4 hours (and up to 3 days in the fridge), combine the strawberries with the remaining sugar in a saucepan. bring to a boil, then cover and simmer until the mixture reaches 220 degrees. test the consistency on the back of a metal spoon for readiness. the jam should be relatively thick on the back of the spoon, but still slightly runny. add the juice and zest and cook for 5 minutes longer.

meanwhile, prep three half-pint jars and their lids. prep canning materials. pour the jam into the three jars, wipe the mouths of the jars clean and seal. proceed according to the canning directions.