I was lucky last week. Walking through the Tompkins Square Greenmarket, I came upon a large basket of bruised, kinda gross-looking late-season strawberries. Perfect! I bought five quarts and carefully walked them home.
All I needed was a big, cast iron pot, one juiced lemon and a cup of real maple syrup. Three hours over a low flame and ta-da! Yummy jam!
It came out a bit juicy, so I used some of the extra liquid to make a strawberry-mint martini. The kids use the jam as a topping over fresh ricotta, and smear globs of it on their buckwheat pancakes. Everyone's happy!
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