EASY STRAWBERRY JAM

Recipe courtesy of Courtesy Ina Garten from her new cookbook Back to Basics

I always think of jam as something that has to cook for hours and must be watched carefully so it doesn't burn. This strawberry jam is so easy to make and it's delicious even in winter, when the strawberries aren't particularly flavorful. Pectin is what makes jams gel and it's found in underripe fruit. Granny Smith apples are available year-round and have lots of natural pectin. A handful of blueberries adds depth of flavor and color. - Ina Garten

Ingredients

3 pints fresh strawberries
3 cups superfine sugar (see note)
2 tablespoons Grand Marnier or other orange-flavored liqueur
1/2 Granny Smith apple, peeled, cored, and small-diced
1/2 cup fresh blueberries

Method

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 Le Creuset and toss them with the sugar and Grand Marnier.

Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and contineu to keep the mixture at a rolling boil, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 23 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.

Note: If you can't find superfine sugar, you can use caster sugar or pour granulated sugar into a food processor fitted with the steel blade and process until finely ground.