A vintage strawberry jam recipe — for a slow Sunday morning in July.

Strawberries are at their peak right now. This is the Sunday to do something about it.

Vintage Strawberry Jam — circa 1930s

Makes approximately 4 small jars

2 lbs fresh strawberries, hulled and gently crushed

1½ cups sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

Let the strawberries and sugar sit together for 30 minutes until the sugar dissolves. Add lemon juice and zest. Bring slowly to a boil, reduce to a rolling simmer, cook 20–25 minutes until thickened. Pour into clean jars. Let cool completely before sealing. Store in the refrigerator or process for shelf storage.

The kitchen will smell extraordinary. The Sunday will feel well spent.

And in December, when you open a jar and the smell of this July morning comes back completely — you will be glad you did not let the strawberries pass. 🌸