The original recipe came from a Farmers Guide to Canning and Putting Up by Stephen Dowdney. It was the only place I could find a simple and complete Strawberry/Citrus Jam . Here in California we have so much citrus and strawberries abound all summer long from June threw the end of September.
Strawberry Orange Jam
5 plus cups strawberries, cleaned, topped and halved
4 oranges, thin skinned, sliced thinly, then seeded and chopped
2 Meyer lemons seeded and chopped
**chop the rinds the size you would be comfortable having in a jam
1 cup water
1 pack powder pectin
6 cups sugar
|This is prior to adding my citrus yes those are whole lemons|
- Place all ingredients, except sugar, in a large pot. Bring to a rolling boil over high heat, stirring frequently for 5 minutes. The rolling boil is what helps you jams jell. I learned this up at the Still Room in Oakland with June Taylor the Marmalade Queen
- Add the sugar, (when you adds the sugar it stops boiling but it will get going again) mixing well and stirring until ingredients boil. and return to a rolling boil, continuing to stir. Time boiling for 3 minutes or so. Notice how the jam has an orange hue to it...yum
- Remove pot from heat, skim foam off and ladle hot jam into sterilized jars, wipe rims of jars, apply sterilized lids and bands, and process for 15 minutes in a hot water bath.