2 Videos | Photo: Easy Strawberry Jam Recipe
Ingredients
- 3 pints fresh strawberries
- 3 cups superfine sugar
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
- 1/2 Granny Smith apple, peeled, cored and small-diced
- 1/2 cup fresh blueberries
Directions
Place the strawberries in a colander and rinse them under cold running water. Drain and hull the strawberries. Cut the larger berries in half or quarters and leave the small berries whole. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. Skim and discard any foam that rises to the top. Allow the mixture to cool to room temperature and then store covered in the refrigerator. It will keep refrigerated for at least 2 weeks. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.
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By Paulette harris
on January 27, 2012
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I have made this jam 2 times and it came out really good.last week i made it with dried fruit instead of grandmanier i used sangria wine it is a citrus wine. my family liked it alot
By navywife916
North Carolina
on January 06, 2012
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The flavor of this was really good, but I had to microwave it before we could spoon it over our biscuits!! It came out really really thick and gooey. Not sure if I did something wrong, tried to follow the recipe exactly, it did take quite a while for it to get to 220 degrees. Will try again!!
By lsforza_8698167
Marlborough, CT
on December 04, 2011
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I made the jam with half of the sugar also. I used some strawberries in quart packages (3 that were reduced for quick sale (99 cents each they were pretty firm and I only had to toss one or two of them. I used my food processor and sliced them, this made the cooking process quicker since they were broken down more and I shredded the 1/2 apple since the food processor was already used. It should be noted that you have to stir it quite often and constantly near the end to prevent the jam from burning on the bottom. I cooked this on my stove in a 5 quart stainless steel dutch oven on medium high (more surface room and stirred almost constantly more toward the end. This took 20 minutes. You can tell it is done when the foam from the boiling is a lot less. The foam sticks more to the sides of the pan and you can feel the bottom starting to stick. The whole process took about 40 minutes from start to end (including stemming the fruit and rinsing.
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