Name: Strawberry Jam
Yield: Makes 3 cups
Ingredients: 9 cups strawberries (from 4 pints), hulled and quartered; 2 cups sugar; 3 tablespoons fresh lemon juice (from 1 medium lemon); 1 tablespoon Campari; Finely grated zest of 1 medium orange

This recipe makes more than enough jam for Chef Ryan Hardy's buttermilk panna cotta . He recommends making the full amount—leftovers are delicious in peanut butter and jelly sandwiches.

Cook's note:

Leftover jam will keep, refrigerated, 2 weeks.

Recipe notes

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