Homemade Strawberry Jam
My family loves to lather up some good bread with jewel-colored deliciousness! My husband and I think a dollop on top of homemade yogurt is a great way to start the day!
I use all organic ingredients, but that part's up to you :)
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- 3 pt
- strawberries, fresh
- 1 1/2 c
- organic sugar
- 1/2 c
- vanilla sugar
- 2-3 Tbsp
- orange liqueur
- green apple (i use granny smith), small diced
- 1/2 c
- contrasting berries such as blackberries or blueberries (optional)
1Rinse the strawberries and pat dry. Cut out the core of each strawberry and cut in half or smaller according to your preference. We personally like the larger chunks in the finished jam.
2In a large, cold saucepot or medium dutch oven, mix the strawberries, sugars and liqueur until the strawberries are coated and the sugar is beginning to turn pink.
3Bring the mixture to a rolling boil over medium heat. Once you've got a nice boil, mix in the apple bits and other berries. Keep the mixture at a low boil for about 20-25 minutes, stirring occasionally to keep the bottom from sticking. Also, keep an eye on it to be sure the mixture does not boil over.
4After about 20 minutes, start to check the temperature, every minute or so, using a candy thermometer. I aim for approximately 200º to 210º F.
5Once your jam has reached the thickness you prefer, remove it from the heat, cover and let it stand until it has cooled enough to transfer to canning jars, about an hour. Leave about 1 inch clearance at the top each jar so there's room for the jam to expand in the freezer.