Looking for something fresh to serve at your next brunch? Make this Easiest Ever Strawberry Jam recipe with just a few ingredients and is ready in no time. You’ll never go back to store-bought again!
Disclosure: This post may contain affiliate links of products that I adore and trust in my kitchen. Thank you for supporting Cooking In Stilettos. This recipe originally appeared on Cooking in Stilettos in February 2010 and has been updated to reflect the changes I have incorporated over the years as well as new photos.
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….