If you’ve contemplated making jam this summer, now’s the time! The berries and fruits are in their prime and with a few simple ingredients, you can make an easy honey-sweetened version of the store-bought variety.
Apples contain plenty of natural pectin, so I chose to use half an apple in my jam. I cut out the white sugar and used honey to sweeten the mixture. Each year, I like to make jams or preserved fruits and bring them to the teachers during the first week of school. It’s a great way to introduce yourself and give the teacher a little something sweet as they begin a new year. So I’ll store these away for a few more weeks and hopefully make a good first impression.
Wash the strawberries well to remove any sand or dirt. Hull the strawberries and slice.
Place the strawberries in a large pot and pour the honey and Grand Marnier overtop.
Turn the heat to medium to heat the berry mixture. The strawberries will slowly release their juices.
Bring the mixture to a low simmer (still over medium heat), add the apples and continue to simmer until mixture reaches 220 degrees F.
Remove from the heat and let the jam cool for about 30 minutes. Spoon jam into jars and screw on the lids. Store jam in the refrigerator for up to two weeks.
And lastly, if you’d like to sterilize your jars to preserve the jam then watch this video.
Strawberry Jam Recipe
You can substitute a portion of the strawberries with other fruits to make different combinations. I made a second batch substituting two cups of rhubarb for two cups of the strawberries and it turned out fantastic!
Adapted from Back to Basics
Makes about 2 1/2 – 3 cups
7 cups strawberries, washed, hulled, and cut into small pieces
1 1/4 cups light honey (I used clover)
2 tablespoons Grand Marnier or fresh orange juice
1/2 Granny Smith apple, peel and seeds removed, cut into a small dice
Place strawberries, honey and Grand Marnier in a large pot over medium heat. Bring to a simmer and add the apple pieces, stirring occasionally. Simmer for about 25 minutes until mixture reaches 220ºF. Cool jam to room temperature, spoon into jars, cover with lids, and store in the refrigerator for about 2 weeks. You can also sterilize the jars using the method in the above video to preserve the jam for future use.
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