Strawberry Jam

2 pounds fresh strawberries
2 cups sugar
1/8 cup orange juice
3/4 Granny Smith apple (peeled, cored and chopped small)

Rinse strawberries in cold running water and hull them.  Cut strawberries to desired size (I prefer quartered).
Place the strawberries in a  big heavy-bottomed pot, add sugar and orange juice and stir well to combine.
Bring to a boil over medium heat, stirring often.  Add apples and continue to stir occasionally, you will start to notice foam rising to the top of your jam.  It will look like this.

As the foam rises to the top skim it with a ladle and place it in a cup.  Stir until the jam reaches 220 degrees on a candy thermometer. This will take approximately 25 to 35 minutes.

Remove pot from heat.  You may transfer your jam to a food processor and blend it smooth or if you like it with chunks of strawberry place jam in bowl or jelly jars and allow to come to room temperature.  Then store in the refrigerator covered or sealed.
 
Jam will keep in the refrigerator for at least 2 weeks (much longer from my experience).  But, it will keep  longer, if you pack and seal in canning jars according to the manufacturer's instructions.

YIELD: 4 Cups (enough for 2 jelly jars)
 
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