Easy Strawberry Jam

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Made this last month at the height of native strawberry season in NH. So easy and great taste. Gave a lot of it away and am sorry I did now, because native strawberry season is over and store bought are so tasteless to me. However, I did freeze some of those native strawberries and am thawing them out right now to make more. I think this time I'll use a juicy nectarine instread of blueberries along with the granny smith apple. I grated the apple instread of chopping it fine and it completely disappeared in the jam but gave it that nice thickness. Also, the Grand Marnier added another level of flavor. Thx Ina, you're a great chef.

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Oh my goodness, it's so easy, I can't stop! Today I created a peach melba jam using this recipe. I used 3 cups of chopped yellow and white peaches and a cup and a half of raspberries from my garden, 2 generous cups of sugar processed in the food processor, juice from half a lemon, 2 Tblsp peach schnapps, and half of a tart apple, finely chopped; heated it all to 220 degrees on the candy thermometer and it is really great. Can't wait to try it on pancakes with chopped fresh peaches.

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Haven't done much in the way of jam making, but this is no fail. I can't stop eating it and it makes a wonderful hostess present. Have made at least 3 batches & will have to make more to last me till next Strawberry season!

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After seeing the show, I made the strawberry jam according to the recipe and was so surprised at how easy it is. I'll never use the old Sure Jell approach again. Today I used this recipe for fresh peaches I got from the farmer's market and it turned out great. I squeezed in the juice from one lemon with the peaches, sugar and Grand Marnier, but did not include the blueberries. I kept it on a low boil until it reached 220 degrees and it is perfect peach jam. Thanks so much, Ina.

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I have been thinking about this recipe since I saw Ina make it on TV the other day. The cost of the liquer is what has been holding me back. Danielle, your idea to use the little mini bottles is a GREAT idea! I can't believe I never thought of that!!

I will be visiting my local liquer store (I know they have them and will be picking up some fresh berries from the Farmers Market tomorrow!!

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INA is inspiring him to cook and my husband and I are loving it!
The cheddar biscuits were delicious with this. INA thanks for inspiring my son to cook! He loves your show and your recipes. My husband and I come home to home-cooked delicious meals! He's moving out for college August 1 and we are going to miss those meals!

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I have made this twice. The first time was good but this time I followed Danielle's advice on the amount of sugar and also cooking temperature. Personally, I liked it better. This is a super easy recipe.

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I just made this and it's a really great jam....rich, complex and an amazingly beautiful color!! I don't like my jam super sweet because I think it detracts from the best flavors...so I used 1.5 cups sugar and that was plenty sweet. I'm going to go get some more strawberries tomorrow to make more b/c I know this won't last long.
Also, I didn't cook mine to 220 degrees...mine seemed to only get to 200 and then I felt it was scalding on the bottom, but it's still great and the perfect consistency. I think I cooked it for about half an hour.
Try this recipe...at most liquor stores you can get really tiny bottles of grand marnier for about 4 bucks and this will probably give you 2-3 batches.

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I made this recipe well over a month ago, and the jam has held up very well in both the refrigerator and the freezer. It has been a real treat to have on anything I've put it on! I cut my strawberries much smaller than the original recipe called for, but that's only a matter of my preference on jam chunkiness.

Rosemary, the recipe is most definitely thick enough to hold up on a PB&J sandwich. When the jam first comes out of the pot, it may not seem all that thick, but it thickens as it cools. The Grand Marnier is definitely a little pricey, but they do make small bottles of it (not tiny, but still small.

Kathy, if you find a way to make this recipe diabetic friendly, please post it! Though I'm not diabetic, I'm always looking for little ways to cut down on my sugar intake.

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This jam has a beautiful depth of flavor and color that you can't get from the store. Started out with two cups sugar instead of three, and that was plenty sweet. Didn't have granny smith, so I grabbed a pacific rose apple that was on hand, and added some lemon juice to cut the sweetness of all the sugar. I agree with some of the other reviewers, next time will shred the apple to make it blend better. We'll be having this with vanilla ice cream for dessert!