As a child, when I helped my mother hull strawberries for jam, she always told us just to trim away the green leaves and the tiny stem piece, leaving as much of what's right beneath it for the jam. She said that most of the pectin is in there. (She also always picked quite a few that had a lot of white showing, meaning they were slightly under-ripe because, she said, they help the jam set better.) Her jam always set perfectly, without much cooking. Is that why? Thanks, everyone. ;o)
A recipe that tells the story of her complicated time there.
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