Home » Strawberry Orange Jam

Strawberry Orange Jam

Yield: 6 half pints or 3 pints

Ingredients

Ingredients

2 pints strawberries
6 medium Valencia oranges (I just used what was on sale
2 Tbsp freshly squeezed lemon juice
6 Tbsp powdered pectin
1/2 tsp unsalted butter to reduce foaming
1 tsp Mrs. Wages® Fresh Fruit Preserver (I used Ball fruit preserver.)
6 cups sugar

Directions

  1. Pour boiling water over jar lids in small kettle. Sterilize jars (A note here: I sterilize my jars in the oven. Wash them and set them on a cookie sheet and set it in the oven. Turn the oven on at 225*. Once it reaches that temp, time the jars for 20 minutes and then turn the oven off but leave the jars in until ready to use.
  2. Discard stems, quarter and crush strawberries. Measure 2 cups crushed strawberries. Finely chop sectioned peeled oranges. (Do not include any orange membranes or white pith.) I found that the best way to do this is to treat it like you’re going to eat a grapfruit. Cut the orange in half, run a knife around the outside edge and down each section. Then use a spoon to scoop out the pulp. This worked very well for me.
  3.  Measure 1 1/2 cups orange pulp. Combine strawberries, orange pulp, lemon juice, pectin, butter and  Fruit Preserver in saucepot. Bring to a boil.
  4. Add sugar and return to a full rolling boil for one minute.

    Resting for 3 minutes

  5. Remove from heat. Skim off any foam. Let rest for 3 minutes, stirring occasionally.
  6. Ladle into jars leaving 1/4-inch headspace. Adjust two-piece caps.
  7. Process jars for 10 minutes in hot water bath (USDA Guidelines).

I adapted this recipe from HERE.

strawberryorange4

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