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Sun-dried Strawberry Jam

by Chef Alice Waters

Sun-dried Strawberry Jam

Chef Alice Waters says this method of jam-making requires a little patience, but it's among the best ways to capture and preserve the flavor of fresh strawberries and the floral quality of wild ones.

Makes about 4 cups



  1. Rinse, dry and hull the strawberries. Slice them in half and then into thin slices.
  2. Toss the slices with the sugar in a medium-size non-reactive pot and let them sit for 15 minutes while their juices are released and the sugar dissolves.
  3. Cook the berries over high heat for 1 minute, skimming off any white foam as it rises. Immediately pour the hot jam into a flat-bottomed dish (or dishes) with a surface area large enough that the jam will spread to a thickness of no more than 1/2-inch in any one spot. Let the jam steam and cool uncovered. If the jam is thinner than you like at this point, let it sit out in a sunny spot to thicken. This can take a few days. Make sure the spot you choose is inaccessible to ants. If you want to put the jam outside, cover it with plastic wrap with a few holes punched in it to allow continued evaporation.
  4. When the jam has reached the desired texture, taste it and adjust the sweetness with lemon juice, if necessary.
  5. Transfer the jam to clean glass jars, seal tightly, and keep refrigerated for up to a month.

This segment appears in show #2713.

Recipe reprinted from Chez Panisse Fruit, Harper Collins 2002
© 2002 Alice Waters
Used with permission

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Published August 31, 2007