Light & Tasty Strawberry Jam

Pure taste of summer

Ingredients

2L (8 cups) halved strawberries

250ml (1 cup) granulated sugar

120ml (1/2 cup) maple or corn syrup

120ml (1/2 cup) water

30ml (1 tablespoons) lemon juice

Preparation

1. In a large, heavy-bottomed non-aluminum saucepan and using potato masher, crush half of strawberries. Add remaining strawberries and water.

2. Bring to a boil over medium heat; reduce heat to medium-low and simmer, covered, for 10 minutes.

3. Stir in sugar, syrup and lemon juice; return to boil and boil vigorously, uncovered and stirring almost constantly, for 15-20 minutes or just until softly set (will take longer is using maple syrup).

4. Remove from heat; using metal spoon, skim off foam.

5. Ladle into canning jars, leaving 5cm (1/4 inch) head space. Seal jars; process in boiling water bath for 10 minutes. Let cool on racks.

6. Store in cool, dry place for up to 4 months. Once opened, store in refrigerator for up to 4 weeks.

Makes 1 L (4 cups)

Variations

1. Raspberry: Substitute whole raspberries for strawberries. Omit lemon juice.

2. Peach Apricot: Substitute 1L (4 cups) each chopped, peeled peaches and apricots for strawberries; reduce lemon juice to 15ml (1 tablespoon).