Go Back

Small Batch Strawberry-Blood Orange Jam

How to make a small batch of jam with strawberries and blood oranges. This is fridge or freezer jam recipe, not meant for canning.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes


  • 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.
  • Remove the zest from 1 orange
  • 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.
  • Store the jam in the fridge or freezer once it has cooled down to room temperature.