This is just about the easiest and most foolproof jam to make.Adding some lemon improves both the flavor and the consistency of the jam.The added pectin from the lemon rind ensures good setting.

As soon as the weather starts to warm up I start thinking about the upcoming preserving and pickling season.  I already picked up a couple of gallons of distilled white vinegar at the supermarket a few weeks ago, and yesterday I saw that strawberries were on sale, so I bought a couple of pounds.  What you see above is the result of those 2 pounds of strawberries and a little more than a pound of sugar:  almost a quart of really fresh tasting strawberry jam.  I've been making jam and preserves of different kinds for almost 50 years but I have to admit that I've really refined my methods for sweet preserves like these only in the past couple of years.