Strawberry Orange Jam

Tweaking again  - This sold out last year at the Holiday boutiques they could not get enough of this or my Bread and Butter Los Arboles Chili Pickles....

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.


  1. When you say one pack pectin would that be powdered or liquid pectin? Some recipes do make a difference.

  2. Karen that would be powder funny never thought about that I away use powder when I do not I call out liquid but I will change that now........

  3. This is just what I was looking for! How many jars (8 oz) does this make?


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