Strawberry Jam with orange, lemon and apple flavor.
If you are still looking for some strawberry recipes. I’ve got an easy strawberry jam prepared with other fruits like orange, lemon juice and apple. There is no pectin needed for this jam because apple has lots of pectin itself.
I’ve picked many strawberries this year because I was planning to make jams and marmalade. I got about 12 jars filled with yummy organic strawberries. I’m planning to do the same with blueberries soon. Instead of buying jams at the store on winter I will have them here in my home.
The whole process of making a jam isn’t difficult, it only requires some time. Strawberries have to be cooked about 2 – 3 hours. It is also important to realize if the jam will be eaten in couple of weeks or months. If you would like to keep your jam for couple of months on the shelf it requires pasteurization. The boiling process of the jars for at least 10 minutes. I’ve done this with my other just regular jams but for this orange strawberry jam I didn’t do it. I had only 2 jars total, so I’ve decided to keep it my fridge and not pasteurize it. However if you prefer to pasteurization process of this jam, you can certainly do it. There are lots of tutorials how to do it; just Google it.
I love homemade jams, I can add them to my toast, waffles or pancakes.
Orange Strawberry Jam
- 1 lb. strawberries
- 1 orange grated orange peel + squeeze the juice
- 1 lemon
- 1 small apple
- 1 cup sugar*
- 2 or 3 250 ml mason jars
- Wash strawberries, remove the stems and cut strawberries in half. Put in the large pot. Cover with sugar and leave it for one hour.
- Peel the apple, shred and add it to the strawberries.
- Add grated orange peel and juice from orange to strawberries.
- Squeeze lemon juice and add to strawberries.
- Cook everything on low-medium heat for 2 - 3 hours. Mixing well often.
- To check if the jam is ready: leave an empty plate for couple of minutes in the fridge, remove from the fridge, pour hot jam on it. Wait couple seconds when the jam will cool off. This is the consistency of the jam how it will look after cooking. Cook more if the jam is still watery. Or it's up to you how you prefer your jam consistency.
- Pour hot water to the mason jars to sterilize them. Leave the water for couple seconds.
- Pour jam to the empty jar and close with lid. Put upside down for couple of hours.
- When the jam is cooled off, you can store it in the fridge.