Strawberry Orange Jam
By Katy Hume
Strawberry Orange Jam
By Katy Hume
Yield/Serves:
Makes about 6 (½-pint) jars
- 4 cups strawberries
- 1 cup fresh squeezed orange juice
- 2 tbsp grated orange zest
- 1 package Fruit Sure Jell Pectin
- 4 cups sugar, or more
- Sterilize jars and lids: Wash jars, screw bands, and lids in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in a boiling-water canner or a deep 8- to 10-quart pot and add enough hot water to cover by 2 inches. Bring to a boil, covered with lid, and boil 10 minutes. Heat lids in water to cover in a small saucepan until thermometer registers 180°F (do not let boil). Remove from water and drain jars upside down on a clean kitchen towel.
- Make jam: Wash and cut strawberries in half. Combine strawberries, orange juice, orange zest and pectin in a large saucepot. Bring mixture to a boil, stirring occasionally. Add sugar, stirring until dissolved. Add more sugar can be added if desired. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Seal and process jars: Wipe off rims of filled jars with a clean, damp kitchen towel, then screw on lids with screw band, just until a point of resistance is met – fingertip tight. Put sealed jars on rack in canner or pot and add enough hot water to cover by 2 inches. Bring to a boil, covered. Boil jam, covered, 10 minutes, then transfer jars with tongs to a towel-lined surface to cool. Jars will seal (if you hear a ping, that signals that the vacuum formed at the top has made the lid concave).
- After jars have cooled 12 to 24 hours, press center of each lid to check that it’s concave, then remove screw band and try to lift lid with your fingertips. If you can’t, the lid has a good seal.