Last Summer, I introduced you, the blog readers, to small batch jam making with my Strawberry Vanilla Jam recipe. It’s a wonderful way to try out new flavor combinations with a very small commitment. Also a great way to take an advantage of seasonal produce. While we are still months away from the Michigan strawberry season, late winter is also a good time for strawberries for me. It’s when the Florida strawberries are at their peak. With both Mexican and California strawberries also available it creates the lowest prices of the season due to the volume on the market. Strawberries can be had for $1 a pound, I even found some for $1 for a 2 pound container. What a great opportunity to add to my jam supply to help me through to warmer days.
One thing that is not in season when my Michigan strawberries are, is blood oranges. In June, I doubt the only place I will find a blood orange is if one rolled underneath a store’s produce display. I took the opportunity to add some blood orange juice to my strawberry jam. I was very pleased with the results, so I wanted to share it will all of you! I never combined strawberries and oranges together, but the flavors do play well with each other, particularly the blood orange.
The recipe below makes enough jam to fill a 8 oz Ball jar
In case you were wondering that cool yellow container holding the strawberries was picked up my wife on the cheap at our local Michaels craft store. It’s a fun piece of decor for our room as well as a prop for my strawberry recipes. That’s a multi-tasker for ya.
- ¼ cup freshly squeezed blood orange juice (from about 2 blood oranges)
- 1 cup pureed strawberries
- 1 tsp classic powdered pectin
- enough sugar to equal the weight of the strawberries
- Prepare the strawberries. Weight them out. Add equal amount of sugar by weight.
- Allow the berries to macerate in the fridge for at least 1 hour.
- Juice enough blood oranges to get to ¼ cup of juice. Add to the strawberries.
- Heat a large/wide frying pan over high heat.
- Pour in the fruit mixture. Add 1 teaspoon of pectin
- Place a plate into the freezer.
- Bring to a boil. Continually stirring until the jam thickens about 4-5 minutes. Remove from heat.
- Place a little bit of jam onto the plate in your freezer. Place back in the freezer, wait 1 minute. If the jam does not move on the plate, then it's done. If it seems too runny still cook it a bit longer and try again. You can add 1 more teaspoon of pectin if you think it needs it.