Experienced strawberry farmers can provide an unforgettable strawberry field visit. And once home, making jam with those sweet-scented berries can be one of the great joys of summer cooking!

Utilizing an instant read thermometer is one effective method of testing whether or not jam you have created is set, but another effective technique is using a plate freezer test. Simply put a small plate in the freezer while your jam simmers, spoon a small amount onto it, return it to the freezer for 2 minutes, and use your finger to drag across its center – if its clear lines remain visible and it adheres well, your jam is likely ready.

This strawberry jam recipe requires less sugar than others and makes use of powdered fruit pectin instead of liquid fruit pectin, while adding grated green apple for extra pectin during cooking.

Combine strawberries and lemon juice in a medium-heavy-bottomed saucepan. Gradually whisk in pectin until it comes to a full rolling boil that cannot be stirred down over high heat, stirring continuously. Boil hard for 1 minute without interruption before skimming off any foam. Pour mixture into hot sterile canning jars leaving 1/4-inch headspace; wipe rims before adding lids (at altitudes up to 1,000 feet, add one minute for each additional thousand feet above sea level); store in dark place after processing in boiling water bath canner for 10 minutes (at altitudes up to 1,000 feet above sea level). Remove and cool on rack before storage in dark place for best results.