Our strawberry orange jam is sweet, yet tangy, and is perfect on a variety of baked goods! It’s great for canning as well. Enjoy!
Strawberry Orange Jam
24 strawberries (rinsed and thinly sliced)
2 oranges (rinsed, sliced and seeded with rind intact)
9 c. white sugar
2 lemons, juiced (about ¼ cup)
3 tbsp. of sambal oleck
8 c. of water, or as needed
2 pint sized canning jars with lids and seals
- Finely chop the strawberries and the oranges (including the rind), and combine them in a large pot. Add 3 cups of water per cup of fruit. Stir in the sambal olek. Let stand in a cool place for 12 hours, or overnight.
- Bring the fruit mixture to a boil, reduce heat, and simmer until the rind is very tender. Remove from heat, and measure the cooked fruit. Add one cup of sugar to the pot for every cup of the fruit mixture. Mix in the lemon juice.
- Return the fruit to the pot, and bring to a boil once again. Boil, stirring occasionally, until the gel stage is reached (temperature should be between 220 to 222 degrees when checked with a candy thermometer). Remove from heat and skim foam from the surface.
- Transfer the mixture to sterile jars, leaving ½ inch headspace, and seal immediately. Process any unsealed jars in a water bath for 10 minutes. Refrigerate after the seal has been broken.