A nice summer favorite for me is strawberry jam, whether it is on toast in the morning or with a PB&J for dinner.... It screams sweet summer goodness. Here is a recipe for strawberry jam I found from Emeril that is amazing.... it really hits the spot.
Ingreadiance:
4 pints strawberry
1 C water
5 C sugar
juice of one lemone
Directions:
In a 8 quart stock pot, add the fruit and water and simmer until the fruit is very soft. Add the sugar and lemon juice. Stir to dissolve and bring up to a boil. Maintain at a full rolling boil until the jell point is reached. (*Also a skin will form on the surface as it cools) Remove from the heat. Skim off any impurities and leave to cool for 10 minutes. Using a funnel, pour the fruit into hot sterilized jars. Fill the jars and wipe the rims.. Seal the jars, leaving 1-inch from the top for headroom. Label the jars and store in a cool, dark, and dry place. Spread the jam between biscuits and place on a platter.
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