Saveur

Photo: Christopher Hirsheimer

MAKES 4 PINTS

Wild berries make the best jams, of course, but if you can't get them, good store-bought berries will do.

8 cups washed, hulled strawberries or 12 cups washed
   blueberries
1 1⁄2 cups sugar
Juice of 1 lemon

In a large saucepan, mix strawberries or blueberries with sugar and lemon juice. Set aside at room temperature for 3 hours. Then, simmer berries over medium-low heat, stirring occasionally with a wooden spoon and skimming foam as it rises, until syrup is thick and berries are soft (crush berries with the back of a spoon), about 15 minutes. Remove from heat and cool for 5–10 minutes.

2. Sterilize four 1-pt. mason jars by plunging jars, lids, and rims into a pot of boiling water. Drain and set aside to dry. Pour jam into jars and let stand at room temperature to set. (Store in refrigerator for up to 1 month.)

This article was first published in Saveur in Issue #13