There’s a jar of strawberry jam that keeps finding its way into my fiction.

Readers of Blooming Into Life may remember it making an appearance there. In Summer in the Moon Garden, Danny brings a jar to Kat — made by his mother Rose and his Aunt Mary Ann (Colleen’s mom), the matriarchs of Thrifty Acres Farm, who sell their preserves at the farmers market. And in Sweet Mama Jane’s, Mel knows exactly where to find the best jar in Criss Creek, straight from the Thrifty Acres Farm kitchen.

If you’ve spent any time in one of my novels, you’ve probably noticed that food is rarely just food. It’s memory, comfort, family — and sometimes a way of showing love without saying a word.

This particular recipe is one I make every June, the moment strawberry season arrives here in the Midwest.

Why I Make This Every Summer

Strawberry season means regular trips to the farmers market and coming home with far more berries than any reasonable person needs. And the best strawberries aren’t always the biggest ones. They’re the small, deep crimson berries that are red all the way through and so juicy they drip down your chin when you bite into them.

Every year, fresh strawberries take me back to my Aunt Pat. When I was little, she always made strawberry jam, and there was something magical about opening a jar months later and tasting summer in the middle of winter. That’s why I still love making it.

It’s a simple process — just strawberries, sugar, and lemon juice. No pectin, no special equipment, nothing complicated. The kind of old-fashioned recipe that’s been passed down in kitchens like my Aunt Pat’s for generations.

Old-Fashioned Strawberry Jam
Makes approximately 3 half-pint jars

Ingredients

2 pounds fresh strawberries, washed, hulled, and halved
4 cups granulated white sugar
¼ cup fresh lemon juice (about 1 large lemon)

Directions

1. Mash the fruit. Place the strawberries in a wide, heavy-bottomed pot or Dutch oven. Use a potato masher to crush the berries to your preferred texture — leave some chunks for a rustic feel.
2. Combine. Stir in the sugar and lemon juice until the sugar is fully moistened.
3. Dissolve the sugar. Heat the pot over low heat for about 5 minutes, stirring constantly, until the sugar crystals are completely dissolved. Do not let it boil yet.
4. Boil and thicken. Turn the heat up to medium-high and bring the mixture to a rolling boil. Cook for 15 to 20 minutes, stirring frequently to prevent scorching. Skim off any pink foam that rises to the top.
5. Test. Drop a small spoonful onto a plate that’s been chilling in the freezer. Let it sit for one minute, then push it with your finger. If it wrinkles and holds its shape, it’s done. If it’s still runny, boil for another 2 to 3 minutes and test again.
6. Cool and jar. Remove from heat. Pour into clean jars, leaving ¼ inch of space at the top. Cool completely before sealing. Store in the refrigerator for up to 3 weeks or freeze for up to 6 months.

A Few Notes
The jam gets even better after a day in the fridge — the flavors have time to settle and deepen.

And if you’re spending time in Criss Creek this summer, I hope you’ll enjoy another visit with Kat, Jess, Danny, and the rest of the gang.