| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 35 min |
| Yield: | 3 cups |
| Level: | Easy |
| Total: | 2 hr 55 min |
| Prep: | 20 min |
| Inactive: | 2 hr |
| Cook: | 35 min |
| Yield: | 3 cups |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 348 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 3 g |
| Sugar | 82 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
| Serving Size | 1 of 8 servings |
| Calories | 348 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 3 g |
| Sugar | 82 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 3 mg |
Reviews
I made this a few years back and we all loved it. I just made it again for the first time since. It does gel up nicely and is delicious. In my opinion it only needs 2.5 cups of sugar, not 3. Other than that it’s perfect!
Sounds interesting. Also looking to see if apricots can be substituted.
Made this today since i got some wonderful absolutely best tasting strawberries at a local farm here in NC. I followed the directions except i accidentally putbin the whole apple. Following the recipe, it came up to 220° faster than Ina said. It looked great and looked like it would gel but it didnt. Great sauce for ice cream or shortcake. Can i reprocess and how would u do that? I have more strawberries so i’d like to make sure it gels this time! Any suggestions?
I am a big fan of Ina and her recipes but, sadly, did not enjoy this one. I’ve made it several times to test adjustments. Like others, I had some problems with consistency of some batches while others were quite good. My problem is that I find the jam far too sweet. Perhaps it’s my palate. But I found this headache-producingly sweet!
The first time I tried this I burnt it , the second time I stood over it watching and stirring carefully while the candy thermometer creeped to 220 cooled it and placed it in a jar in the frig . It is so thick my knife was bending as I tried to scoop out some ! Tastes great but unlike other posts to thick rather than loose ? Maybe my thermometer is off but 220 was too over cooked
Simply Awesome!!! This is the most delicious strawberry Jam that I’ve ever tasted! It’s so easy to make too! I never have any problems because I always follow the recipe directions exactly as written. Thank you Ina Garten for this wonderful recipe! You’re the best!!!
Excellent flavor. Mine didn’t thicken either, even though I followed the recipe exactly. I then added pectin and boiled again. That helped. I would do this recipe again and add pectin from the get go.
Very, very tasty, like ALL other Ina recipes. The use of Grand Marnier gives it such depth of flavor, even though you can’t taste the liquor specifically. I didn’t have blueberries, and so I used dried cranberries instead, and the finished product is delicious. It thickens beautifully, due to the use of half of the apple, which releases its pectin.
This has got to be the best jam I have ever tasted!!! It was super easy to make, even considering this was my very first time making jam. I have made this twice and both times it turned out fabulous!
I live in the berry capital in California and wanted to try to make my first organic strawberry jam with my young daughters. I didn’t have pectin so i made this recipe. I used strawberries picked fresh from the fields that same day! I’m so lucky! It took quite a bit of stirring until i got the desired thickness and used less sugar (my waist thanked me. I doubled the recipe to make more jars and give them out to family and friends.
The recipe came out awesome! We had it the same day on toast cuz we couldn’t wait to try. Thank you Ina for a super easy and delicious jam.