Strawberry and Apple Jam

February 19, 2010
Strawberry Jam

When I saw the picture of the strawberry jam in Ina Garten’s Barefoot Contessa Back to Basics, I just knew that I had to make that jam. Gorgeous ruby red, with blueberries peeking through, the jam looked spectacular. What I found even more interesting was that Ina had used green apples with the strawberries for the jam. Her reason was to use up the natural pectin that is abundant in green apples, but mine was to highlight the flavours of strawberries and apples equally (well, almost.)

You might feel making jam might be super labour intensive and would probably think that these tasks are better left to grandmums. I used to think so too, until I realized how quickly this jam came together.

I love, just absolutely love how this tastes. I always prefer my jams chunky to get the feel of the fruit, but you can go ahead and puree it if you like a smooth texture.

Strawberry and Apple Jam

Liberally adapted from: Barefoot Contessa, Back to Basics by Ina Garten

1 lb / 500g strawberries, washed and hulled
14 oz / 400g caster sugar
2 Granny Smith apples, peeled, cored and diced
½ cup fresh blueberries (I used dried)

  1. Cut the large strawberries into half and leave the small ones whole.
  2. Now place the berries in a heavy bottomed saucepan, such as a Le Creuset, and toss it with the sugar.
  3. Bring the mixture to a boil over a low heat, stirring often. Now add the apples and blueberries. Let the jam continue to boil until it reaches 220F on a candy thermometer; this should take 25-35 minutes.
  4. Make sure to skim and discard any foam that rises to the top every so often.
  5. Allow the mixture to cool and store it covered in the refrigerator for 1 week or can it according to manufacturer’s instructions.
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  • Reply Neel | Learn Food Photography February 20, 2010 at 3:53 AM

    Very interesting photograph. Bright colors and white create a good contrast. The raw food specially makes this photograph special.

    also like the camera angle of your shot. Thank you for sharing with us.

  • Reply Neel | Learn Food Photography February 20, 2010 at 3:54 AM

    Very interesting photograph. Bright colors and white create a good contrast. The raw food specially makes this photograph special.

    also like the camera angle of your shot. Thank you for sharing with us.

  • Reply MaryMoh February 20, 2010 at 3:42 AM

    Wow….beautiful jam. Looks simple to make. That would go very well with my pikelet…yum. Love the colour and freshness.

  • Reply sugar plum fairy February 20, 2010 at 7:38 PM

    I love chunky strawberry jam too and stirred some jus a few weeks back…dont we all jus love strawberries……
    Love the new look of ur blog…the little tweaks i mean sweety….i have a time with tweaking my html and playin with my template :-))))

    Cheers and have a happy frolicking weekend…..

  • Reply Arjun Kiswani February 21, 2010 at 1:16 AM

    Love your new sidebar and menu navigation system! Great post as always!

  • Reply ChicaCook February 21, 2010 at 9:18 AM

    Thank you for sights of summer in the middle of our winter wonderland! Delish…

  • Reply Anh February 21, 2010 at 4:01 PM

    Your jam looks amazing, and so is your blog!

  • Reply The Purple Foodie February 21, 2010 at 10:09 PM

    thank you neel! I always have such a tough time photographing reds! And the scattered strawberries were a last minute addition. :)

  • Reply The Purple Foodie February 21, 2010 at 10:09 PM

    so happy you like the new look! thank you.. i was just itching for a makeover.

  • Reply The Purple Foodie February 21, 2010 at 10:10 PM

    thank you so much, Anh!

  • Reply oov February 22, 2010 at 9:16 AM

    Yummm! the jam looks brilliant! & your blog makeover too! btw.. where do you get those tupper ware from? like the one in this photograph? i had few of those when i was in states but now im back home & i dont find them here. I had been looking around for a while now to buy them but in vain :(. Also i remember that they were quite expensive even back there in states, around $12 (small jars) i guess. Any idea how much are they here? & where can i find them?

  • Reply The Purple Foodie February 22, 2010 at 11:01 PM

    Hey! This is not tupperware but glass cannisters (some Italian company whose name escapes me at this point) I bought from Hypercity. Unfortunately, they don't carry them anymore. I wish I had bought more of them.

  • Reply Barbara February 23, 2010 at 1:08 AM

    I must have missed that show. I've seen her make other jams, but this one sound really unusual and LOOKS divine! Great photography!
    (I love the the new sidebar font you're using.)

  • Reply oov February 23, 2010 at 8:53 AM

    oh! okie.. thanks for the reply! unlucky me :( !

  • Reply nandita February 23, 2010 at 4:50 PM

    Luscious jam there – that too in just half hour! I bought some of those canisters from Hypercity to gift Diwali chocolates to friends, now I wish I had bought some for myself too :)

  • Reply Maunika February 23, 2010 at 5:46 PM

    Love the recipe Shaheen. Looks gooey & moreish I have to say. Would be perfect on freshly baked scones. Yum. The new look for the blog is lush too:)

  • Reply Kirstin February 23, 2010 at 5:56 PM

    Ha! I started looking through your past few posts and thought "Geez! This girl really likes her strawberries!" Then I saw that it's strawberry week…lol!

    Such a great idea, all these beautiful pink, red, sweet and tasty dishes, I love them all!

  • Reply The Purple Foodie February 23, 2010 at 10:43 PM

    heh yep I can get a little crazy when it comes to strawberries :)

  • Reply The Purple Foodie February 23, 2010 at 10:55 PM

    hey thank you! :)

  • Reply Disha February 23, 2010 at 11:06 PM

    Hey Shaheen! L-O-V-E the makeover! It's such a fresh n crisp look! N very very fun! Im as crazy as u wen it comes to strawberries! So of course i love the jam recipe! n awesome shots too!
    But the redesign looks so great! Good work S! :D
    -xoxo Disha!

  • Reply Mowie @ Mowielicious February 25, 2010 at 4:02 AM

    My darling this looks divine! I'm longing for summer now. I'm just going to have to be content with the jar of raspberry jam I made last summer xxx

  • Reply Apolina February 25, 2010 at 2:57 PM

    Thanks to Rushina, I've discovered your blog! Wonderful job you do here :-)!

  • Reply Sook February 25, 2010 at 10:52 PM

    Oh look at that jam! Looks so great and delicious. Yum.

  • Reply nandini.p February 26, 2010 at 10:59 AM

    wow the jam looks so good!. Love the deep red colour!. Like the new look of ur web page. Simple and elegant as always!.

  • Reply Anonymous February 27, 2010 at 11:34 AM

    Just made it, came out beautiful, the same as in the picture.

  • Reply anushruti March 2, 2010 at 12:02 AM

    Beautiful layout. And the jam looks awesome. I want a spoon right now. :-)

  • Reply diva March 3, 2010 at 1:54 AM

    This is beautiful jam. Thanks for the recipe! I was just about to make some soon. :D perfect timing isn't it.

  • Reply Taz March 3, 2010 at 5:04 AM

    yum, that looks delicious. I've only ever made jam once before but it was definitely worth it. I too thought it was a labour intensive process but in reality it probably only took about 40 minutes!

  • Reply Chez Us March 10, 2010 at 10:01 AM

    I am completely behind on all my food blog reading, time has taken me away. I have to say I am truly, impressed as always by the wonderful dishes you make. This jam looks and sounds amazing. I bet it would go nicely with those muffins!

  • Reply Amishi April 19, 2010 at 9:20 PM

    What if I do not have blueberries? Can I make it without 'em?

  • Reply The Purple Foodie April 19, 2010 at 10:21 PM

    Yep! You can leave them out. I just happened to have dried blueberries at hand. :)

    • Reply Roopa November 8, 2013 at 5:05 AM

      By ‘keep it covered in the refrigerator for one week’ do you mean that we don’t use the jam for one week and it needs to set? Also, how long before the jam expires?

      • Reply Shaheen November 8, 2013 at 11:45 AM

        I said to “store it covered in the refrigerator” – not to keep it there to set. Sugar essentially is a preservative – but because I’ve used less than what would usually go in a jam, I suggest consuming in two weeks.

        • Reply Roopa November 8, 2013 at 4:43 PM

          Thank you Shaheen!

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