Fresh Strawberry Jam

2 lbs fresh strawberries, quartered
2 C granulated sugar
2 T orange juice
3/4 Granny Smith apple (peeled, cored, and chopped small)

In a large pot over medium heat combine strawberries, sugar, orange juice and apples. Stir well to combine. Bring to a boil, stirring often.   You will start to notice foam rising to the top of your jam.  As the foam rises to the top skim it with a ladle and place it in a cup. You may choose to discard the foam, but we like to eat it. All that strawberry goodness.  Stir until the jam thickens. If you use a wooden spoon to lift a bit from the pot, you will see it clinging to the spoon in drops. When that happens, your jam is ready. Or using a candy thermometer when your jam reaches 220 degrees it is done. This will take approximately 20 to 25 minutes.  Remove the pot from heat.  Your apples should dissolve into your jam and you will not taste them, however on occasion mine do not completely dissolve, so I transfer my jam to a food processor and blend it smooth. As it so happens this batch is for a gift and they like smooth jam, but my family prefers the chunky.

DONNA'S NOTES
If you are not food processing it, place jam in bowl or jelly jars and allow to come to room temperature. Then store in the refrigerator.  I have not canned these as we love it so much it goes too fast. I put it in a glass bowl or 2 jelly jars and store it in the fridge.  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.