Monday, August 18, 2014

Strawberry Orange Jam

Hello and Happy Monday!

I'm excited to be guest blogging over at Tiny Prints today.  With summer in its final stretch, I was feeling inspired to host a dinner al fresco.  Head over to the Tiny Prints blog to see my simple (with a little help from the fabric store), elegant summer table inspired by their beautiful invitations.

The strawberries have been so sweet and delicious this year, so I thought I'd make some canned Strawberry Orange Jam as a party favor.  That way, everyone can enjoy the strawberries' summer goodness all year round.  

I'm actually new to canning, but I'm already obsessed.  Preserving your own jam is so fun and satisfying!  

A bit of orange zest and juice added the perfect, subtle tang and cut some of the sweetness.

* 6 c. strawberries, chopped
* 2.5 c. sugar
* 1 naval orange, zested and juiced

Before you start making the jam, place a saucer in the freezer (this will help determine when the jam is set).

In a large dutch oven, combine strawberries, sugar, juice, and zest of one orange over medium high heat.  As the mixture begins to boil, stir it often and use a potato masher to break down the strawberries.    Keep this mixture at a soft boil for roughly 20 minutes, or until the gel stage is reached.

To test if the jam has reached a gel stage, place a small amount on the frozen saucer and return it to the freezer for 1 minute. Remove the saucer and run your finger through the jam.  If a line is created and the jam doesn't bleed through, the gel stage has been reached.

Ladle the hot jam into sterilized canning jars, leaving 1/4 inch. headspace. Process the jars in boiling water for 10 minutes.  Carefully remove the canned jam and set it on a flat surface, being careful not to tilt the jars (the water on the lids will evaporate on its own).  Let the jam rest for 24 hours. Enjoy!

1 comment:

  1. Congrats on the guest post for tiny prints-my fave! Your dinner parties are always fabulous, delicious and perfect!