Canned Blue Ribbon Strawberry Orange Jam
Yield: 6 half pints
2 pints strawberries
6 medium Valencia oranges
2 Tbsp freshly squeezed lemon juice
6 Tbsp powdered pectin
1/2 tsp unsalted butter to reduce foaming
1 tsp Mrs. Wages® Fresh Fruit Preserver
6 cups sugar
Pour boiling water over jar lids in small kettle. Sterilize jars.
Discard stems, quarter and crush strawberries. Measure 2 cups crushed strawberries. Finely chop sectioned peeled oranges. (Do not include any orange membranes or white pith.) Measure 1 1/2 cups orange pulp. Combine strawberries, orange pulp, lemon juice, pectin, butter and "Mrs. Wages Fresh Fruit Preserver" in saucepot. Bring to a boil. Add sugar and return to a full rolling boil for one minute. Remove from heat. Skim off any foam. Let rest for 3 minutes, stirring occasionally. Ladle into jars leaving 1/4-inch headspace. Adjust two-piece caps. Process jars for 10 minutes in hot water bath (USDA Guidelines).
Recipe adapted from: Gary Johnson, Columbia Heights, MN
Photo by: Diane Baker for Canning and Cooking at Home