When strawberries are on sale at my local grocery store for 97 cents per pound, it’s time to make strawberry jam. The following recipe is from the Farm Journal Freezing and Canning Cookbook, p. 182.
GREEN BLUFF STRAWBERRY JAM
2 1/2 cups sugar
1/2 cup water
1 quart fresh strawberries (measure after washing and hulling)
Mix 2 cups sugar and 1/2 cup water in large kettle. Boil until the soft crack stage (290 degrees F.)
Quickly add all strawberries at once. They will sear and sizzle, but lift edges with a fork gently and juice and melted sugar will soon appear. When boiling begins again, cook steadily and gently 10 minutes.
Add the remaining 1/2 cup sugar and boil 5 minutes longer.
Pour into a shallow pan and let stand in cool place overnight.
In the morning, bring to a boil and ladle into hot jars. Adjust lids at once and process in boiling water bath (212 degrees F.) 5 minutes. Remove from canner and complete seals unless closures are self-sealing type. Makes about 4 half pints.
I’ve been using this recipe for years, and I always wondered about Green Bluff. I looked on the Internet, and found that Green Bluff is a small farming community about 15 minutes north of Spokane, Washingon. I like this recipe because I can do half the work one day, and finish up the next. This jam has an intense strawberry flavor, unlike the purchased kind.