Jam Recipe

Today I made what's probably my last batch of strawberry jam for this summer. I have several containers in the freezer and they should last us through the winter. It's been nice to smell the sweet strawberry scent throughout the house as the jam cooked down. Here's the recipe, which I got from The Oregonian:

Small-Batch Berry Jam
Makes 2 half-pint jars

2 pints berries (1 pound)
1 c granulated sugar
1 tsp lemon juice (only if berries are supersweet and need acid for balance)
1/2 tsp vanilla (optional)

Hull and clean berries. Toss with sugar, add lemon juice and/or vanilla if desired, and let sit overnight in refrigerator.*

In a heavy-bottomed saucepan (measuring at least 9 inches across), bring jam to a low boil over medium-high heat. Reduce heat to medium-low and let simmer until berry mixture is syrupy and thickened. To test for doneness**, place ceramic plate in the freezer. When you think the jam is ready put a dollop onto the chilled plate. If the jam sets up (it isn't liquidy but runs slowly down the tilted plate after staying in place for a half-second), it's ready.

The recipe included canning instructions but I just freeze mine because it's easier.

*I had better results from the batch I let sit for two nights. That could be a coincidence, though.
**I never bother with this, I just cook the jam until it's very thick.

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Now that I'm done with the strawberries (I also froze many pints of whole berries), it occurs to me that blackberries are ripe and I could get the kids to pick a bunch for jam or pies...