Strawberry Orange Creamsicle Jam recipe
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Ingredients
- 3 cups crushed strawberries ⅔ cup frozen orange juice concentrate ¼ cup orange liqueur 6 cups white sugar 1 (3 ounce) pouch liquid fruit pectin 1 ½ teaspoons vanilla extract 1 orange, zested 7 half pint canning jars with lids and rings
Nutrition Info
- 48.3 caloriescarbohydrate: 12.1 gcholesterol: : -fat: : -fiber: 0.2 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 0.2 mgsugar: 11.9 gtransFat: : -unsaturatedFat: : -
Directions Strawberry Orange Creamsicle Jam
Directions
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Combine strawberries, orange juice concentrate, and orange liqueur in an 8 to 10-quart pot. Gradually stir sugar into mixture until dissolved. Bring mixture to a boil, continually stirring. Add pectin, vanilla extract, and orange zest, return to a boil and boil for 1 minute. Remove from heat and skim off foam using a metal spoon.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 5 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.