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