Here’s something you can’t buy in the store. This recipe for luscious strawberry and blueberry preserves spiked with orange liqueur is sure to impress. The blueberries give the jam a beautiful rich color and it tastes fantastic!
The red of the strawberries, blue of the blueberries, and white of the apple look so patriotic together. Why not celebrate the Fourth of July with a jar of this jam?
recipe by Ina Garten, contributed by Elizabeth Savoie Dronet
Ingredients
- 3 pints fresh strawberries
- 3 cups superfine sugar
- 2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)
- 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 heavy Dutch oven and toss them with the sugar and orange-flavored liqueur.
Bring the berry mixture to a boil over medium heat, stirring often. Add the apple and blueberries and continue to keep the mixture at a rolling boil (a boil that won’t stir down), stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 to 35 minutes. You may need to increase the heat if the temp doesn’t start rising over 212 degrees.
Skim and discard (or eat) 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 it before it cools and seal in canning jars and boil in hot water bath for 5 minutes.
Waiting for it to reach 220.
Boiling Water Bath:
Ladle hot jam into clean, hot canning jars. You can use 4 oz, half-pint, or pint jars. The recipe makes about 4.5 cups (2 pints) with a little left over to keep in the fridge. You can also can that extra half cup in a 4 oz jar.
Be sure to leave 1/4 inch headspace between the jam and the top of the jar. Wipe the rims clean, center lids, and screw on bands until finger tip tight. Process jars in boiling water for 10 minutes, making sure water covers the jars at least an inch. Turn off heat, and let jars rest in the water for 5 more minutes. Remove and set aside for 24 hours. Check lids for a good seal. Store in a cool dark place for up to 1 year.
You may also like our Orange Marmalade and Pepper Jelly.
Your'e never too young to help Nana and Pops pick blueberries. Here's Sophia making sure they taste okay.
Mom made several 4oz jars. Perfect for gifts.
Savoie Secrets: It's a Family Recipe 