Strawberry Jam
Total: 2 hr 55 min
Prep: 20 min
Inactive: 2 hr
Cook: 35 min
Yield: 3 cups
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
Place the strawberries in a colander and rinse them thoroughly under cold running water. Drain and hull the strawberries, cutting larger ones into halves or quarters while leaving smaller ones whole. In a deep, heavy-bottomed pot or Dutch oven, combine the strawberries with the sugar and orange-flavored liqueur.
Heat the berry mixture over medium heat, bringing it to a boil while stirring frequently. Add the apple and blueberries, and continue cooking the mixture at a rolling boil. Stir occasionally until the jam reaches 220°F on a candy thermometer, which should take about 25 to 35 minutes. Skim off and discard any foam that forms on the surface. Let the mixture cool to room temperature, then store it in a covered container in the refrigerator. The jam will last for at least two weeks when refrigerated. For longer storage, pack and seal the jam in canning jars according to the manufacturer's instructions.
Prep: 20 min
Inactive: 2 hr
Cook: 35 min
Yield: 3 cups
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
Place the strawberries in a colander and rinse them thoroughly under cold running water. Drain and hull the strawberries, cutting larger ones into halves or quarters while leaving smaller ones whole. In a deep, heavy-bottomed pot or Dutch oven, combine the strawberries with the sugar and orange-flavored liqueur.
Heat the berry mixture over medium heat, bringing it to a boil while stirring frequently. Add the apple and blueberries, and continue cooking the mixture at a rolling boil. Stir occasionally until the jam reaches 220°F on a candy thermometer, which should take about 25 to 35 minutes. Skim off and discard any foam that forms on the surface. Let the mixture cool to room temperature, then store it in a covered container in the refrigerator. The jam will last for at least two weeks when refrigerated. For longer storage, pack and seal the jam in canning jars according to the manufacturer's instructions.