Strawberry Jam-Off, Contestant Two

photo 1

Here we go again. I’ve been reading a lot about the use of pectin and sweeteners in jams and hoping to achieve a tasty result without the use of either, so for this round of strawberry jam I used another recipe from Ina Garten, but I left out her sugar and substituted three tablespoons of honey. The jam jelled just fine, but rather than a sweet, sugary jam, it tastes more like a fresh fruit spread. The blueberries, apple, and Grand Marnier are nice additions.

Easy Strawberry Jam
3 pints fresh strawberries
3 cups superfine sugar (I substituted three tablespoons of honey.)
2 tablespoons Grand Marnier or other orange flavored liqueur
1/2 Granny Smith apple, cored, peeled and small diced
1/2 cup fresh blueberries

Wash and hull the strawberries. Cut the larger ones in half or quarters–small ones can be whole.  Place strawberries in a large pot and toss with honey and Grand Marnier. Bring to a boil over medium heat, stirring often. Add the apples and blueberries. Continue to keep at a rolling boil, stirring often until the jam reaches 200 degrees on a candy thermometer. It takes 25 to 35 minutes. Skim and discard any foam.

The rolling boil is important to thicken the jam.
The rolling boil is important to thicken the jam.

Cool to room temperature and store covered in refrigerator. It will keep two weeks if not preserved.  

strawberry jam 2 plated

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