Strawberry Orange Jam

Strawberry Orange Jam

This jam is amazing. It was also an insane labor of love between me and my wife. You see, jars of this jam were the wedding favors at our wedding back in November. We ended up making more than 160 jars of this jam, and somehow, I STILL never got an actual photo of the finished product. Not even the wedding photographer took one. So instead, you get a cell phone picture from one of our guests who still had a jar around.

This is big-batch jam. That means it gets cooked down so it will thicken properly, but also means you don’t get the bright fruit flavor of less cooked jam. I love the mixture of flavors, but it’s something to be aware of.

Start by zesting the oranges and setting the zest aside. Then juice the oranges, add the strawberries, and crush with a potato masher.

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Add 2/3 cup lemon juice, preferably bottled since it has more consistent acidity levels than fresh lemons. Bring to a boil, reduce heat, and simmer 2-3 hours until slightly thickened. You can also puree it with an immersion blender for a smoother texture if you like.

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Once the jam has simmered and thickened, stir in the orange zest, vanilla bean, and pectin. Bring to a rapid boil and add in the sugar. Bring to a hard boil and continue to cook for 1 minute, stirring constantly.

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Remove from heat, ladle into properly prepared jars leaving 1/4 headspace, wipe rim, add lid and rim to fingertip tightness. Process in a boiling water bath for 10 minutes.

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Strawberry Orange Jam
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Strawberry Orange Jam

Author Cooking Madly

Ingredients

  • 20 cups fresh strawberries hulled and sliced
  • 6 fresh oranges
  • 1/4 cup lemon juice
  • 2 vanilla beans diced small
  • 1 1/2 cup Ball low-sugar pectin
  • 8 cups sugar

Instructions

  1. Zest the oranges and set the zest aside. Then juice the oranges into a large pot, add the strawberries, and crush with a potato masher.
  2. Add 2/3 cup bottled lemon juice. Bring to a boil, reduce heat, and simmer 2-3 hours, stirring occasionally, until slightly thickened. Puree with an immersion blender to preferred consistency if desired.
  3. Once the jam has simmered and thickened, stir in the orange zest, vanilla bean, and pectin. Bring to a rapid boil and add in the sugar. Bring to a hard boil and continue to cook for 1 minute, stirring constantly.
  4. Remove from heat, ladle into properly prepared jars leaving 1/4 headspace, wipe rim, add lid and rim to fingertip tightness. Process in a boiling water bath for 10 minutes.

 

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