This year the strawberries are small and easily bruised but are very sweet and very juicy.
Every year I put up at least one batch of jam from strawberries we pick just down the road.
My go-to recipe is from a Donna Hay magazine--- Issue 7.
Strawberry Vanilla Jam
6 or so cups
3 lbs strawberries cleaned, hulled and halved
2 lbs sugar
3/4 c lime juice-- freshly squeezed
1 vanilla bean halved and scraped (I subsitute 1 tbs of a good quality Mexican vanilla extract when beans are not in my cupboard)
Combine strawberries, sugar, lime juice and vanilla bean and seeds in large saucepan and bring to a gentle boil.
NOTE: if using vanilla extract do not add until jam has thickened.
Skim foam as needed.
Let bubble away until jam has thickened--- 25 to 35 minutes.
If using vanilla, stir it in now.
Ladle into jars and process as you would your favourite jam.