Easy Strawberry Jam
Adapted by Ina Garten from Barefoot Contessa
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
Preparation:
1. 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.
2. Place the strawberries in a deep, heavy-bottomed pot such as heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
3. 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.
4. 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.
5. To keep the jam longer, pack and seal in canning jars according to the manufacturer's instructions.
Review: I've already made a second batch of strawberry jam...and I will continue to make it so we don't have to buy the boring jam at the store anymore. This is so easy to make, and the house smells divine of strawberries. The Grand Marnier is a great addition and granny smith apple seem to heighten the flavor. The blueberries adds tartiness to the jam, too. One batch makes about 4 small jam canning jars full with a little bit left over.
