Everyday Strawberry Jam

Makes about 1 1/2 cups

1 basket organic strawberries (about 1 pound)
2 + tablespoons sugar (white or natural raw)
1 cup Fraises de bois strawberries (optional)

Wash, hull and halve the basket of strawberries. Place in a non-reactive saucepan (stainless steel or enamel coated) and sprinkle with the sugar. Gently mash the berries using a wire potato masher, large wooden spoon, or your best kitchen tool - your hands, to break the berries into large chunks and release their natural juices. Allow to macerate for about 10 minutes, stirring to ensure that all the sugar is dissolved.

Cook the strawberries over a medium-high heat, bring to a boil, then lower the heat and simmer for about 20 minutes, stirring occasionally. You may notice some foam rising to the top of the jam as it cooks, skim off as desired. If you are using the small Fraises de bois strawberries, add the hulled whole berries during the last five minutes to preserve their delicate form. Keep an eye on the jam during the last 10 minutes – do not allow it to get too thick – the jam will thicken as it cools.

Remove from the heat, cool and place in a sterilized jar and store in the refrigerator where it will keep for about a week.