Sheet-Pan Sausage and Peppers
Italian sausage, bell peppers, red onion, and baby potatoes roasted together on one pan with a splash of vinegar at the end.
Mains50 min
Small-Batch Strawberry Jam
This is a small-batch refrigerator jam, not a shelf-stable preserve. It takes one wide pot and half an hour, and it tastes far more like strawberries than anything in a store-bought jar.
At a glance
- Prep
- 15 min
- Cook
- 25 min
- Plus
- 30 min macerating
- Yield
- Makes about 2 cups
- Level
- Easy
Method
Macerate
Toss the strawberries with the sugar, lemon juice, and salt. Let stand 30 minutes, until the sugar has drawn out a pool of juice. Meanwhile, put a small plate in the freezer.
Cook
Tip everything into a wide, heavy pot. Bring to a boil over medium-high heat, stirring often and mashing the berries lightly with a spoon.
Reduce
Boil 20 to 25 minutes, stirring frequently, until the foam settles and the jam looks glossy and thick.
Test the set
Spoon a little jam onto the frozen plate and wait 30 seconds. Push it with your finger. If it wrinkles, it's ready. If it runs, cook 3 minutes more and test again.
Jar and chill
Let the jam cool for 15 minutes, then spoon it into clean jars. Cool completely, cover, and refrigerate.
Larder note
Keep this jam in the refrigerator for up to 3 weeks, or freeze it for up to 6 months. It hasn't been tested for shelf-stable canning.
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