Makes 5 half-pint jars
2 lbs. fresh strawberries
3½ cups sugar
Juice of 1 lemon
10 chocolate mint leaves
Wash and drain the berries, then hull and slice in half. In a large, non-aluminum, heavy-bottomed saucepan, gently combine berries with sugar and lemon juice. Cover and let sit for an hour.
Bring mixture to a boil over medium heat, stirring just until the sugar is dissolved. Remove from heat and cool to room temperature. Pour into a ceramic bowl, cover with a plate, and refrigerate overnight.
Strain the liquid into a wide, non-aluminum, heavy-bottomed saucepan and boil until the temperature reaches 221°F. Add the berries and return to 221°F. Quickly chop the mint leaves and add. Pour into jars to store in the refrigerator or follow instructions for water-bath canning, which can be found at charlestonmag.com.
Hint: To tell when your jam has set, chill a saucer in the freezer, then drizzle a little syrup onto the plate. Draw your finger through it—if you leave a line in the syrup, it should be set. Remember that it’s better to undercook than overcook.
Reprinted with permission from A Garden Supper Tonight (Native Ground Books & Music, 2009) by Barbara Swell