STRAWBERRY ORANGE JAM
My family does not care for plain strawberry jam, but in combination with oranges, it is gobbled up in no time. Since you are using the zest in this recipe, I only use organic oranges.
Provided by kiki
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 55m
Yield 128
Number Of Ingredients 4
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups.
- Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest.
- Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Pack strawberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 29 calories, Carbohydrate 7.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 7 g
STRAWBERRY, RHUBARB, ORANGE, HONEY JAM
This is a take on my original Strawberry/Rhubarb jam recipe, and it is one of the most delicious jams I've made so far! The flavors are amazing - strawberry, rhubarb, orange, and honey, with just a little cinnamon. Super easy to make and you won't be disappointed. This recipe makes 8 half pint jars.
Provided by Lisa Clarice
Categories Low Protein
Time 1h
Yield 8 8 oz jars, 8 serving(s)
Number Of Ingredients 8
Steps:
- Dice rhubarb and place in pan with a little water over medium heat and cook until tender.
- Slice strawberries in quarters and then mash slightly and add to pan with rhubarb.
- Add lemon juice and bring mixture to a boil. Reduce eat and cook for about 20-30 minutes. Mixture will start to get thick.
- Add orange juice, zest, and cinnamon to pan and stir together. Continue cooking.
- In separate bowl, combine honey and pectin. I use sage honey, but clover would be good as well. You want to use a light colored honey.
- Add honey/pectin to the jam mixture and stir. Cook for about 5 more minutes.
- Remove from heat and fill jars to 1/4" of top. Recipe makes eight 8oz. jars.
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.
Nutrition Facts : Calories 314.7, Fat 0.4, SaturatedFat 0.1, Sodium 13.5, Carbohydrate 83.8, Fiber 3.2, Sugar 75.3, Protein 1.5
FRUIT 'N HONEY JAM
Last summer I had an abundance of fruit and an abundance of time. I made several batches of jam, and this was the very best one! Any combination of the fruit that equals 4 cups will work. You may substitute frozen fruit if fresh is not available, but fresh is always best!
Provided by Leaceae
Categories Sauces
Time 1h15m
Yield 2 1/2 pints
Number Of Ingredients 7
Steps:
- Combine strawberries, peaches, blueberries, cherries and pectin in a heavy saucepan.
- Bring to a full rolling boil over medium heat, stirring constantly.
- Cook for one minute.
- Add the honey and lemon juice.
- Return to a rolling boil and cook for 5 minutes, stirring constantly.
- Remove from heat and skin off the foam.
- Ladle into sterilized jars, seal and process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 990.7, Fat 0.7, SaturatedFat 0.1, Sodium 52.4, Carbohydrate 266.8, Fiber 6.9, Sugar 240.7, Protein 2.8
STRAWBERRY KIWIFRUIT JAM
Make and share this Strawberry Kiwifruit jam recipe from Food.com.
Provided by Missy Wombat
Categories Strawberry
Time 1h10m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Measure prepared fruits into a large bowl.
- Measure sugar and set aside.
- Combine Pectin with 1/4 cup of the measured sugar.
- Gradually add to fruit, stirring well.
- Let stand 30 min, stirring occasionally.
- Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved.
- Pour into clean jars or plastic containers.
- Cover with tight lids and let stand at room temperature until set (may take up to 24 hours).
- Store in freezer or for 3 weeks in refrigerator.
Nutrition Facts : Calories 462.9, Fat 0.4, Sodium 1.8, Carbohydrate 118.8, Fiber 2.4, Sugar 114.6, Protein 0.9
STRAWBERRY & RHUBARB JAM
One of my favorite combinations - strawberry and rhubarb! This recipe makes six 8oz jars (maybe a little more) and is incredibly delicious. Low in sugar and I use 5 to 6 tsp pectin. I don't like sweet jam, so add more sugar if you want it to be sweeter. Rhubarb is a short season (April-July) so get cooking - don't let it pass you by! Enjoy.
Provided by Lisa Clarice
Categories Strawberry
Time 45m
Yield 6 jars, 8 serving(s)
Number Of Ingredients 5
Steps:
- Dice rhubarb and place in pan over medium heat with 1/2 cup lemon juice.
- Slice strawberries in quarters and then mash slightly. Measure out 5 to 6 cups of mashed berries and add to pan with rhubarb.
- Stir. Let mixture come to a boil.
- In separate bowl, mix together 2 cups sugar and 5 teaspoons pectin.
- Add sugar/pectin mixture to the strawberry and rhubarb pan.
- Stir together and let come to a boil - turn down heat and let cook for about 25 minutes.
- Remove from heat and fill jars to 1/4" of top. Recipe makes six 8oz. jars.
- Wipe rims clean and screw on 2-piece lids.
- Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.
Nutrition Facts : Calories 291.9, Fat 0.9, SaturatedFat 0.1, Sodium 5.1, Carbohydrate 73.6, Fiber 6.2, Sugar 63.9, Protein 2.2
STRAWBERRY RHUBARB JAM
This will last in the refrigerator for at least 3 weeks and is sooo delicious on a hot from the oven biscuit with butter! If you have rhubarb in your garden you will be appreciative of this easy recipe as an alternative to the classic strawberry-rhubarb pie!
Provided by sassafrasnanc
Categories Fruit
Time 1h5m
Yield 2 1/2 quarts
Number Of Ingredients 5
Steps:
- Cut rhubarb into 1/2 inch pieces. Hull strawberries and cut in half.
- Place rhubarb, strawberries, sugar and lemon juice into a large heavy bottomed saucepan. Let sit for 20 minutes. Add tapioca and let sit another 20 minutes.
- Slowly heat mixture to a simmer and cook at a very low simmer for about 45 minutes, testing for consistency of jelly after a spoonful is refrigerated. (you may need to continue simmering until it reaches this consistency).
- Cool and refrigerate.
Nutrition Facts : Calories 1050.6, Fat 1.1, SaturatedFat 0.1, Sodium 9.7, Carbohydrate 268.6, Fiber 8, Sugar 252.9, Protein 3.2
STRAWBERRY-RHUBARB JAM
I found a recipe for this jam that I made a few changes to, and this is my final recipe with my changes. It's a hit with all of my friends and family, and I hope that it will be for you as well. I used fresh ripe and home-grown strawberries and rhubarb to make my jam with.
Provided by Carla Bruss
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h40m
Yield 192
Number Of Ingredients 7
Steps:
- Place rhubarb, strawberries, lemon juice, fruit pectin, and butter into a large kettle over medium heat. (Butter is optional but helps keep jam from getting too foamy). Stir the fruit mixture to help the juice start to form, and add sugar, about 1 cup at a time, stirring constantly until sugar is dissolved and the juice is starting to simmer. Turn up heat to medium-high, bring the mixture to a full rolling boil, and cook and stir for 1 minute. Skim off any foam that forms.
- Sterilize the jars and lids in boiling water for at least 5 minutes. With a jelly funnel and a soup ladle, pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. To help the jam set, don't move or touch the jars until cooled. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.8 g, Fiber 0.1 g, Sodium 0.2 mg, Sugar 10.6 g
More about "strawberry rhubarb orange honey jam food"
STRAWBERRY-RHUBARB HONEY JAM RECIPE (SUGAR-FREE)
From simplebites.net
Reviews 34Category PreservesServings 5Total Time 37 mins
- Wash and sterilize five 250ml jam jars. Boil the flat parts of the lids in a small pot and keep at a low simmer. Prepare a hot water canning bath and keep jars hot in the water while you make the jam.
- Place rhubarb, strawberries, honey and lemon juice in a large, heavy bottomed pot over medium high heat. Bring to a boil, stirring often, and cook for ten minutes. Fruit will disintegrate as the juices are released and the mixture will bubble quite furiously.
- Remove from heat and stir in the two packages of liquid pectin. Return to the burner and cook for another seven minutes, stirring often. Skim foam off the top of the jam if it forms.
STRAWBERRY, RHUBARB, AND ORANGE JAM RECIPE - EAT …
From eatsmarter.com
Servings 5Total Time 1 hr 34 minsCategory Breakfast, Brunch
STRAWBERRY RHUBARB JAM WITH HONEY AND CINNAMON RECIPE
From seriouseats.com
Servings 5Total Time 1 hr 15 minsCategory Condiments And Sauces
RHUBARB STRAWBERRY JAM – ORANGE CRATE FOOD COMPANY
From orange-crate.com
STRAWBERRY RHUBARB JAM RECIPE - SIMPLYCANNING
From simplycanning.com
STRAWBERRY RHUBARB JAM - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
ORANGE RHUBARB JAM RECIPE; HOME CANNING DIRECTIONS
From simplycanning.com
STRAWBERRY, HONEY & ROSEMARY JAM - IN JENNIE'S KITCHEN
From injennieskitchen.com
STRAWBERRY RHUBARB | POMONA'S UNIVERSAL PECTIN - SUGAR FREE NO ...
From pomonapectin.com
STRAWBERRY HONEY JAM RECIPE – NO WHITE SUGAR, NO PECTIN
From oldworldgardenfarms.com
RHUBARB CHIA JAM - COOKIE AND KATE
From cookieandkate.com
STRAWBERRY, RHUBARB, ORANGE, HONEY JAM RECIPE - FOOD.COM
From pinterest.co.uk
STRAWBERRY RHUBARB JAM RECIPE WITH HONEY /NO SUGAR
From pinterest.ca
RHUBARB & STRAWBERRY JAM - A DELICIOUS NO PECTIN JAM! FAB FOOD 4 …
From fabfood4all.co.uk
30 STRAWBERRY-RHUBARB RECIPES TO MAKE WITH FRESH FRUIT
From allrecipes.com
RHUBARB AND ORANGE AND GINGER JAM - NANCY BIRTWHISTLE
From nancybirtwhistle.co.uk
STRAWBERRY RHUBARB JAM - THE COUNTRY COOK
From thecountrycook.net
STRAWBERRY RHUBARB JAM RECIPE - SERIOUS EATS
From seriouseats.com
RHUBARB & HONEY JAM : 5 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
EASY ORANGE AND RHUBARB JAM - WHERE IS MY SPOON
From whereismyspoon.co
STRAWBERRY RHUBARB JAM (SMALL BATCH) | THE ENGLISH KITCHEN
From theenglishkitchen.co
RHUBARB-ORANGE JAM (4 INGREDIENTS!) / THE GRATEFUL GIRL …
From thegratefulgirlcooks.com
STRAWBERRY RHUBARB JAM QUICK AND EASY NO PECTIN RECIPE
From planted365.com
7 EASY STRAWBERRY JAM RECIPES – TRADITIONAL, SUGAR-FREE, FREEZER …
From oldworldgardenfarms.com
RHUBARB JAM CANNING RECIPES TO STOCK YOUR PANTRY - AN OFF GRID LIFE
From anoffgridlife.com
RHUBARB ORANGE JAM | RECIPE | ORANGE JAM, RHUBARB ORANGE JAM, …
From pinterest.ca
STRAWBERRY RHUBARB JAM RECIPE (NO PECTIN) | FOODTALK
From foodtalkdaily.com
STRAWBERRY RHUBARB JAM RECIPE MADE WITH ONLY 4 SIMPLE …
From oldworldgardenfarms.com
HONEY-SWEETENED STRAWBERRY JAM - DELICIOUSLY ORGANIC
From deliciouslyorganic.net
STRAWBERRY RHUBARB CHIA JAM (LOW SUGAR)
From yummytoddlerfood.com
STRAWBERRY RHUBARB JAM WITH HONEY AND CINNAMON - GLUTEN FREE …
From fooddiez.com
SMALL BATCH STRAWBERRY RHUBARB JAM - FLAVOR THE MOMENTS
From flavorthemoments.com
HOMEMADE STRAWBERRY RHUBARB JAM - GRUMPY'S HONEYBUNCH
From grumpyshoneybunch.com
STRAWBERRY, RHUBARB, ORANGE, HONEY JAM RECIPE - FOOD HOUSE
From foodhousehome.com
PRESERVED: STRAWBERRY RHUBARB JAM WITH HONEY AND CINNAMON
From naturipefarms.com
STRAWBERRY RHUBARB CRUMBLE WITH HONEY - THE BAKE SCHOOL
From bakeschool.com
HONEY STRAWBERRY JAM MADE WITH HONEY FROM OUR FARM - WAXING …
From waxingkara.com
WWW.JUSTCRUMBS.CA
STRAWBERRY RHUBARB JAM | ULTIMATE PALEO GUIDE
From ultimatepaleoguide.com
STRAWBERRY-VANILLA-RHUBARB JAM | FOOD & WINE
From foodandwine.com
EASY STRAWBERRY RHUBARB FREEZER JAM - A FARMGIRL'S DABBLES
From afarmgirlsdabbles.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love