Easy Strawberry Jam

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I had 5 lbs. of u-pick strawberries that needed to be used, and this was my first recipe. I made two changes: I substituted the zest and juice of an orange for the grand marnier and I used the immersion blender to homogenize the texture (I’m not a fan of chunks in my jam. The final product is absolutely delicious, but a bit thinner than I expected (for reasons unknown to me. Because this was the first time I made this recipe, I did follow the remaining directions closely. However, because my strawberries were so ripe, I probably could have gotten away with using a lot less sugar. Also, as a new jam maker, I learned that they aren't joking around when they say to use a big pot. I used a decent size saucepan that comfortably held all the raw fruit, but it bubbled over and made quite a mess during the cooking process. Next time I will haul out the dutch oven, as recommended in the recipe.

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@Lisa Buchanan - the reason your jam was so runny was because you left out the apple. Apple has natural pectin that serves as a thickener. Without it, you're just making strawberry syrup.

That being said, if this recipe is made properly, it's delicious! I've done it with both raspberries and blackberries too and it's great. I make my own bagels and this is the perfect topper!

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First of all I love Ina. The only thing I left out was the liquor, and the apple since I had neither, I thought no big deal. I also added 1 cup instead of 1/2 cup of blueberries simply because I didn't want to return 1/2 cup back to the freezer. The extra 1/2 cup turned this jam kinda to the purple side. Also, there was perhaps a bit too much water on the strawberries after draining because my jam turned out thin even tho I cooked to 220 degrees.Next time I make I'm not going to add blueberries, and make sure the berries have no extra water left on them as I feel certain this added to the thin consistency. Hopefully after being in the fridge all night it will thicken.

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Love this jam, but then I love anything that Ina creates, she is one of my favorites. Jut look at her kitchen, elegant but so practical!

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Delicious!! I didn't have any Grand Marnier so I followed the advice of another reviewer and added the juice and zest of one orange. I was concerned that the orange flavor might be too strong but it wasn't at all. Instead all the flavors just blended together and worked wonderfully. It was easy to make and the consistency was perfect. This is my new favorite jam flavor. My family all loved it too. I will make it again and again. Thanks Ina!

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OMG!!!! This was so easy and just delicious. I did not use the Grandmanier but is did add in zest from one orange and just the juice from that orange, it is was wonderful. This was anoher great Barefoot recipe. My family and friends loved it. I need to make more for everyone. Thanks again Ina for another great recipe. Kathy

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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

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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!!

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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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Have made this jam several times and everyone loves it, including me.