Although Strawberries are our of picking season, you may have some frozen waiting for something fun to make. Although you might need a lot of strawberries, you get to jam goes a long way.
Learn how to make a simple but flavorful Easy Strawberry Jam Barefoot Contessa Style.
We have updated this photo since we made the recipe in 2010.
I quickly googled for strawberry jam recipes and most stated I needed pectin. I did not feel like making a trip to the market and then
I found a Barefoot Contessa recipe, what a surprise, for Easy Strawberry Jam, that uses a half of an apple instead of powdered pectin.
How to make Barefoot Contessa’s Strawberry Jam
As you know we adore Ina Garten and love all her recipes especially her Peach Blueberry Crumble Recipe this time of year.
Easy, No pectin jam Recipe
How my Easy strawberry jam turned out?
What causes jam not to set?
- No Granny Smith Apple. I am not sure if it was the lack of granny smith, not sure if the actual apple matters
- Frozen Blueberries vs Fresh We used frozen blueberries instead of fresh wondering if they were too watery?
- Reduced Sugar Amount I also reduced the sugar by half per several suggestions on food network. My berries were also small and not incredibly sweet but tasted amazing so why ruin what nature intended
- Did not use Refined sugar . Tip, I did not have superfine sugar so I placed it in the food processor for a few seconds.
- Grated the apple With a grater blade on my food processor, I grated the half of apple to save time with chopping it plus it blended better in the jam.
As you can see we had many differences from the original recipe. We will be taking another go at this jam next time I go strawberry picking or find sweet berries at a great price.
My kids have used it so far for pb& j sandwiches as well as topping for french toast. I might try it again with other fruits this season and see if I get the same effect.
- 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
- 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, stirring occasionally, until the jam reaches 220 degrees on a candy thermometer. This should take 25 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.