Strawberry Jam
Spent a beautiful summer day with two wonderful friends
making strawberry jam. This is an easy recipe and dose not
require pectin. The apple and strawberries offer plenty of
natural thickener. Perfect with the sour cream biscuits from
this site. Make some for friends. It is a wonderful way to
celebrate long summer days.
Ingredients:
3 pints fresh strawberries 1/2 Granny Smith apple
3 cups superfine sugar (peeled, cored and small-diced)
2 tablespoons orange-flavored liqueur 1/2 cup fresh blueberries
(recommended: Grand Marnier)
Directions: 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 blueber-
ries 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.
Courtesy of PapouCooks.Com