| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jams, And, Jellies |
1 |
Servings |
INGREDIENTS
|
|
Nonstick cooking spray |
| 10 |
c |
Large and small whole strawberries |
| 1 |
lg |
Thin-skinned orange;, washed, halved, with |
| 7 |
c |
Sugar |
INSTRUCTIONS
Spray inside of pot with nonstick cooking spray. Wash and hull berries.
Remove all small berries and set aside. Crush or mash remaining berries
coarsely in a food processor or by hand (hand method is messier but best).
Grind the orange in a food processor until it is a fine paste. Combine
reserved whole berries with crushed berries and pureed orange and mix well.
Place fruit and sugar in pot and stir over medium-low heat to melt sugar
and incorporate into fruit. As sugar dissolves, increase heat to
medium-high and simmer jam until foam forms. Remove foam with slotted
spoon. Continue cooking until jam tests done, 20 to 25 minutes (220
degrees). Ladle into hot sterilized jars to within 1/8 inch of jar top.
Wipe rims, remove air bubbles with a sterilized knife and place lids on
top. Process boiling water bath for
15 min.
NOTES : (Makes approximately 7 to 9 half-pint jars) This can easily become
your trademark jam and is a good choice for novice jam-makers.
Recipe by: Pastapest
Posted to MC-Recipe Digest by Suzy Wert <SuzyWert@aol.com> on May 15, 1998
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