STRAWBERRY JAM & SYRUP

STRAWBERRY JAM & SYRUP

From the kitchen of
Beckwood Pond Bed and Breakfast
Putney, Vermont

Ingredients

6 cups whole strawberries
1 1/2 cups sugar
2 tablespoons lemon juice

Directions

Rinse strawberries. Stem and slice berries, put 1?2 in saute pan. Sprinkle sugar to taste and squeeze lemon juice over berries. Mash with potato masher or fork. Cook over medium-low heat about 10 minutes, stirring frequently.
Remove from heat and strain syrup into container, leaving thick fruit pulp. Syrup will continue to thicken slightly as it cools.
Cut remaining strawberries into small pieces and stir into cooked pulp.
Put strawberry jam into sterilized jar and let cool.
Yield: 1 1/2 cups jam and 1 1/2 cups syrup.

Submitted by Helene and Alan Saxby on 1/31/02.

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