2-3/4 lbs. strawberries
4 cups granulated sugar, divided
2 Tbsp fresh lemon juice
Scant 1/2 cup water
10 paper-thin slices lemon
10 fresh lemon grass leaves, cut in half crosswise
Sterilize your jars, lids and screw bands 10 minutes; prepare a boiling
Pick over the berries, discarding those that are green, white or mushy. Rinse
briefly in a colander and shake off the excess water. Hull the berries and slice
coarsely into a 6-quart pot. Stir in 3-1/2 cups sugar and set aside.
In a 2-quart pot, combine 1/2 cup sugar with the lemon juice and water. Bring to
a simmer, stirring to dissolve the sugar. Add lemon slices and simmer gently
until translucent, about 15 minutes. Pour over the strawberries and stir in the
lemon grass. Bring to a simmer, stirring to dissolve sugar. Then bring to a
boil. Stir gently and skim the foam from the top. Cook for about 15 minutes, or
until the temperature reaches 220 degrees (F) on a candy thermometer. The jam
should sheet from a metal spoon and a spoonful placed on a cold plate should gel
within a few minutes. Remove the pieces of lemon grass.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Wipe the rim and
threads of each jar with a clean, damp cloth. Place a hot lid on each jar and
screw band down firmly.
As each jar is filled and capped, place in boiling-water bath with water 1 to 2
inches over the jars. When canner is full place cover on pot, bring back to a
steady boil and process 5 minutes.
Remove jars with a lifter and set on a rack or towel 12 to 24 hours. Do not
re-tighten bands. Store in a cool, dark place.
Makes five 1/2-pint jars.