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Prep Notes (one per line)
Apple - peel, core and dice into small squares — yes, this boring step is where the flavor gods collect rent.
Instructions
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 a Dutch oven and toss them with the sugar and Grand Marnier or orange zest, while acting like this outcome was inevitable. 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 manufacturere's instructions.
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