Strawberry Orange Creamsicle Jam

Strawberry Orange Creamsicle Jam

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
Audrey
Recipe by  Audrey

“Tastes just like a strawberry-infused orange creamsicle! Just like dessert. If you like this, you might also like strawberry margarita jam, which I highly recommend!”

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Ingredients

Adjust Servings

Original recipe yields 7 half-pint jars

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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Review (1)

Rate This Recipe
Lilcat
1

Lilcat

This is wonderful. I like the orange/strawberry combo with the vanilla notes. This would be good on anything toasted, as well as a drizzle on cake as one recipeep on the Buzz mentioned. I did not have orange liqueur, so I used orange extract. I think next time I make it I will buy the liqueur. I also used 1/3 of the orange peel; next time I will leave it out as I did not like biting into the bits of orange rind.

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Nutrition

Amount Per Serving (112 total)

  • Calories
  • 48 cal
  • 2%
  • Fat
  • 0 g
  • < 1%
  • Carbs
  • 12.1 g
  • 4%
  • Protein
  • 0.1 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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