Barefoot Contessa/ Breakfast/ Brunch/ Cooking In Stilettos/ DIY-Made From Scratch/ Made from Scratch/ Tried and True Recipes

Easiest Ever Strawberry Jam

Looking for something fresh to serve at your next brunch?  Make this Easiest Ever Strawberry Jam with just a few ingredients and is ready in no time. You’ll never go back to store-bought again!

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I have to admit that when it comes to all things jam, the thought of making my own never crossed my mind.  When something called for jam, that entailed a trip to the store to buy something that was premade.  That all changed once I saw that it really isn’t so difficult thanks to the Barefoot Contessa.  She has a recipe for Easy Strawberry Jam and since the recent snow-in of Philadelphia afforded one to carry on more than one kitchen experiment, I thought this might be worth a try.

I had most of the ingredients on hand and, instead of the Grand Marnier, I went with a tried and true – fresh orange juice and zest.  The slight sprinkle of blueberries adds a depth of flavor and the tart granny smith apple not only thickens the mixture beautifully, but adds a slight tangy note, eliminating the need for any pectin.  This recipe is in my tried and true file for a reason – it’s that good.  As this is a refrigerator jam, this Strawberry Jam will only keep a couple weeks in the refrigerator.  If you want to make it shelf stable, you can process the mixture as you normally would in canning jars.  I just have the patience of a gnat so refrigerator jam it is.  The depth of flavor is amazing and this recipe is going to be in my tried and true file.  Sadly, it only keeps in the fridge for about 2 weeks so I’ll be using what’s left for some baking projects and even a PB&J or two.  If I swipe a spoonful ala Nigella style – well, I’ll never tell.

When you want to serve something bright and fresh at your next brunch, make a couple jars of this Easiest Ever Strawberry Jam and be prepared for compliments galore!

On to the recipe:

 

Gather The Ingredients


Easiest Ever Strawberry Jam - Ingredients | CookingInStilettos.com

These gorgeous berries are mixed with a bit of orange love


Easiest Ever Strawberry Jam - Fresh Strawberries with a Hint of Orange | CookingInStilettos.com

 Adding some sugar to the mix


Easiest Ever Strawberry Jam - Adding a bit of Sugar | CookingInStilettos.com

Time to bring the mixture to a bubble


Easiest Ever Strawberry Jam - Bringing the Mixture to a Bubble | CookingInStilettos.com

 Mashing the berries with my OXO masher  for a smoother jam


Easiest Ever Strawberry Jam - Mashing the Berries | CookingInStilettos.com

Ready to spoon into jars


Easiest Ever Strawberry Jam - Ready to Jar | CookingInStilettos.com

Easiest Ever Strawberry Jam


Easiest Ever Strawberry Jam | CookingInStilettos.com

Yields 2

Easiest Ever Strawberry Jam

For a bit of freshness, whip up a batch of this Easiest Ever Strawberry Jam. Fresh berries are simmered with orange zest, juice, and a bit of sugar and marry for the best ever refrigerator jam.

15 minPrep Time

35 minCook Time

50 minTotal Time

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Recipe Image

Ingredients

  • 2 pounds of fresh strawberries, rinsed and hulled.
  • Zest of one orange
  • 1/4 cup of fresh orange juice
  • 1 1/2 - 2 cups of granulated sugar (depending on how sweet the strawberries are)
  • 1/2 Granny Smith apple, peeled, cored and small-diced
  • 1/2 cup fresh blueberries, rinsed
  • Special Tools:
  • 8 ounce Canning Jars (
  • these are my favorite
  • )

Instructions

  1. Slice the strawberries into quarters and place in a heavy Dutch oven or heavy bottomed pan.
  2. Add the orange zest and orange juice to the strawberries.
  3. Add the sugar to to the strawberry mixture and mix with a spatula.
  4. Bring the berries to a boil over medium heat, stirring often.
  5. Add the diced apple and blueberries to the bubbling strawberry mixture and stir to combine.
  6. Let the mixture continue to boil, stirring occasionally with a silicone spatula. Skim any white foam off of the top of the mixture.
  7. Bring the mixture to 220 degrees on a candy thermometer - about 25 - 30 minutes or so.
  8. Using a potato masher (or
  9. my favorite OXO silicone mashing tool
  10. ) and mash the berries a bit if they haven't fully broken down.
  11. Take the mixture off the heat and allow to cool to room temperature.
  12. Ladle the cooled jam into jars and store in the refrigerator, covered, for about 2 weeks or so.
  13. Enjoy!

Notes

This recipe originally appeared on Cooking in Stilettos in February 2010; it has been updated to reflect the changes I have incorporated over the years as well as new photos.

Nutrition

Calories

2311 cal

Fat

3 g

Carbs

590 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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