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 - App 11 + Eight Ounce Jars

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.

Blueberry Marmalade

It all in who you know....

 Blueberry Marmalade who does not love a good 
tart marmalade? I have found that with most of my jams I am mixing in other ingredients and they are turning out so delicious. 

 

Ingredients 

4 Clementine’s a = a 2 heaping cup's pulp
1 Meyer Lemon & 1 Clementine thinly sliced
¾ cup of water and 3/4 cup lemon juice
1/8 tsp baking soda
3 cups of blueberries
1 packet of pectin
5 cups of sugar

Will yield app. 8 to 10 - 8 oz jelly jars

Having all your ingredients ready to add makes the jam process so much more delightful

Preparation

Wash your fruit then peel and cut the clementine & lemon.  I like to keep it a bit chunky, but you can cut your pulp to your own taste. Save one clementine and the lemon for peel's

Cut one of the Clementine’s not peeled into thin slices (to be put with the lemon slices)
Cut your lemon into thin slices. Chop the lemon and Clementine’s slices into quarters. Theses are the rinds you can leave the pulp on it all goes to the same place. This is what gives your marmalade the tangy taste.



Take the sliced lemon and clementine and add the water, lemon juice and baking soda bring to a boil then simmer for 20 minutes or so stirring it while it is a brewing.

  Add clementine pulp, blueberries to the simmering pot. Bring the mix to a rapid boil one that can not be stirred down. Now add your pectin stirring until it comes back to a rapid boil. 

Now add you 5 cups of sugar and bring it back to a rolling boil, you will get a small amount of foam on the top not to worry this will be skimmed off prior to putting it in the jars.







Take the pot off the heat skim the foam and fill you jars ¼ inch from the top. Wipe the rims of your jars clean. Do make sure you prep your lids.





 
Add cap on the lids and the bans and give them a well deserved bath for 15 minutes. Now when you take them out let them sit over night. Prior to storing the jars remove the twist part of the lid, make sure the jar's have sealed. Store in a cool and dry place you have made some delicious blueberry marmalade enjoy. Remove the bands when storing. Replace once you have opened the jar.




Here is a good site with all your questions regarding blueberries. Always be safe and follow the rules