i can’t believe i’m doing this, but…we made the barefoot contessa’s easy strawberry jam and it is *heavenly*. we could perhaps try 1/2 cup less of sugar just for kicks but it’s not like it was too sweet. as for the liqueur, we used the store bought limoncello that was in the freezer and m added way more than it called for (of course, she doesn’t remember how much she added…of course). we surmised that we could also use apricot brandy, peach schnapps, cointreau, or any number of other fruit flavored alcohols we have in our arsenal. as for the superfine sugar, we poured 3 cups and 2 tablespoons of granulated sugar into our food processor and spun it ’round for a while (also didn’t measure the time, but pretty sure the food processor wasn’t gonna light the sugar on fire). when we lifted off the lid, sugar “smoke” gently dispersed into the air like a light, fluffy cloud.

Ingredients

• 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

Directions

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.