Refrigerator Strawberry Jam

6 pints strawberries
1 1/2 - 2 C sugarTrim off the tops, then cut the strawberries into halves or quarters, depending on their size.Place berries in a large stainless steel or glass bowl. Gently toss with sugar to coat.Cover and let sit for 4-6 hours or overnight in the refrigerator. The sugar will draw moisture from the berries, creating a flavorful syrup.

Pour berries and syrup into a sieve set over a saucepan, reserving the berries.Bring the syrup to a gentle simmer over medium heat. Option to add a tablespoon or two of lemon juice to brighten the flavor. Alternatively, a splash of balsamic vinegar will give the jam some depth.Continue simmering the syrup until it thickens and takes on a satiny, rich color.Let the liquid cool a bit and then stir in the strawberries. Bring it back to the flame and gently simmer the berries for three to five minutes, just until the berries soften and release a little more juice.If the jam seems too thin, strain off the liquid once more and reduce it further before recombining with the berries.Reducing the syrup separately is the key to this method. High heat can quickly turn strawberries a dull grayish-pink color. By concentrating the liquid first, the berries retain more of their fresh flavor, texture, and vibrant color.Allow the jam to cool before transferring it to clean glass jars. Store in the refrigerator. Once thoroughly chilled, seal the jars with lids.

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