strawberry blood orange jam

My time in Brooklyn is down to single digit days. I seem to be walking in an alternate universe. Everything seems familiar, yet foreign. It’s in these moments that I feel greater confidence in the change we’re about to make. The conveniences of the city no longer outweigh the cravings of my mind and heart.

I’ve been trying my best to dodge the emotional landmines lurking in every closet I sort through. There are so many things I want to share, but my time is running on a deficit this week. I also don’t really have the words to match what I’m processing right now. I didn’t want to let this get in the way of sharing another strawberry recipe with you, though. I do hope you’re not tiring of them yet because I have one or two more in the works. As I baked another pie this week, I felt a bit sentimental, knowing that the brief window on one of my favorite fruits would soon close. Strawberries remind me of hope and renewal. Their scarlet hues and intensely sweet flavor are a welcome after months of eating apples and pears. Strawberries signal the start of many good things to come, much like this next chapter about to unfold.

Strawberry Blood Orange Jam

Music Pairing: Que Sera Sera by Sly & The Family Stone

Makes enough to fill four 1/2 pint jars

After buying a load of strawberries a couple of weeks ago, I found some blood oranges from Italy at the market up the block from my apartment. I wasn’t 100% sure how they’d pair together, since both fruits have distinct flavors. Would one fruit overpower the other? I’m glad I gave it a shot because the resulting jam is by far one of my favorites in all the years I’ve been making jam. In some stroke of magic, the strawberries and oranges manage to shine through without competing for attention. A perfect marriage, in my opinion.

PLEASE READ BEFORE SHARING MY RECIPES: I really appreciate that you like my recipe enough to want to share it with your readers. I work hard at developing them, and the only way to way to truly show your thanks is to LINK to the recipe. If you feel the absolute need to reprint the recipe, then you must rewrite the directions in your own words, and give credit as “recipe by In Jennie’s Kitchen” with a link back to this page. If you make sufficient changes to the recipe, then you may list it as “adapted from In Jennie’s Kitchen”, again with a link back to this page. Thank you!

3 blood oranges

2 pints (750 grams) strawberries, stems removed & berries finely chopped

900 grams granulated natural cane sugar (caster or white sugar may be used, too)

Freshly juice of 1/2 lemon

Place a small dish in the freezer. You will need this to test the jam for doneness.

Take 2 of the blood oranges, and thinly slice them. Add them to a deep stock pot. Cut the remaining orange, squeeze the juices into the pot, and discard the skins.

Add the strawberries, sugar and lemon juice to the pot with the oranges. It’ll look lost in there, but you’ll need the space when it comes to a boil, trust me.

Give everything a good stir to combine. Bring the mixture to a rolling boil, over high heat. Use a spoon to skim the foam from the top (see footnote on what to do with this). Don’t skip this step, or you’ll end up with a cloudy jam. It’s worth the extra minute or two of your time, I promise.

Once you’re done skimming the foam off, reduce the heat to a vigorous simmer (with bubbles constantly popping to the surface). Let the jam continue to cook until reduced by half, and thickened enough that it generously coats the back of a wooden spoon, 15 to 20 minutes. At this point, you can start testing your jam for doneness. Remove the dish from the freezer, and drizzle a small amount on the plate. Tilt the plate sideways, and if it holds in place without being too runny, then it’s ready. The consistency will still be thin. Don’t worry it will thicken, and set up into a gel, as it cools.

Spoon the hot jam into clean, sterilized jars. Let cool completely before using.

Strawberry Blood Orange Soda Remember all that frothy-looking stuff you skimmed from the top of your jam? Well, chances are you also spooned up some juices with it. Scrape off the frothy layer, and discard it. The remaining liquid is a lovely syrup you can use to mix with seltzer water to make homemade soda. You can also use it in cocktails that call for simple syrup.

Comments

  • Wendy: This looks so delicious… I can’t wait to make it! When slicing the oranges, do you have to remove the membranes?

    I am very excited for you and your girls for your move. I think you will really enjoy the calmness of life of upstate NY (vs Brooklyn). They are going to love the more pronounced seasons (beautiful leaves in fall, snow forts in winter, etc). Best of luck over the next few weeks.

  • Maria in NJ: Hi Jennie, I got your cookbook and it is so beautiful…good luck on the move and I think this is going to be good for you and the girls…don’t work to hard!

  • Jenna: mmmmm….this looks gorgeous and full of flavor! perfect for morning toast!

  • Taylor: Yummy! This sounds delicious!

    xoxo
    Taylor

  • Radhika: I am a bit unclear on if we have to remove the skin on the first two oranges.

    Good luck on your move!

  • Jennifer Perillo: Hi Radhika,

    You do *not* need to remove the skin from the first two oranges.

    -Jennie

  • Cynthia A.: Thank you for including the tip about the jammy bit hidden beneath the scum. You can also spoon that over a small bowl of plain yogurt or some vanilla ice cream. Yummy.

  • Jennifer Perillo: Yes, Cynthia. That jammy bit has endless possibilities! -JP

  • Carolyn: The frothy stuff – we used to call it “the fuzz” – it was the best part about making jam. So many memories. I have to make some jam now, just so I can see if the fuzz is as good as I remember.

  • Krys: I love blood oranges! This jam looks so delicious – a spoonful over some Greek yogurt would be wonderful. Oh btw I think your music pairings are so clever!

  • Links: | Food in JarsFood in Jars: […] Strawberry blood orange jam. […]

  • dervla @ the curator: i’m excited for your next chapter. Good luck!!

  • Terri D.: Thank you for the lovely recipe. I am wondering do I water bath can this or pressure can this? My freezers are full & canning works best for me. I love your site and wish you and the girls all the best!

  • Amanda – A Cookie Named Desire: Good luck on your new adventure. I am salivating over this jam… I just wish I could find blood oranges in my area. They don’t sell them during the summer around here.

  • Patty: Wow. Just reconnected after awhile away. We share the loss of a husband and I felt we were on a similar journey through your beautiful writings and recipes. Very happy to read about your move to the country. Look forward to this new chapter for you and your daughters.

  • Jennifer Perillo: Terri,

    You can water bath can this jam. Hope you enjoy it as much as I do!

    Jennie

  • Crushing On – Chez Us: […] This jam […]

  • Sue from Oz: Hi Jennie,
    I had strawberries from the freezer from my garden and blood oranges from my neighbour’s garden. No wonder I followed a link to your recipe from Food in Jars! It is delicious. I have to confess I boiled the two sliced blood oranges with peel in a little water for thirty minutes (the water reduced down to almost nothing by the end) before adding the sugar, strawbs and rest of the juices. I like my peel soft, rather than candied.
    Best of luck with your move!

  • Kenda: Your daughters are blessed to have you. You’re the kind of mom I wished I would have had. Can you adopt me? Funny, I was watching an episode of I Love Lucy where they moved from the city to the country, and thought of you. They didn’t adjust well at first, but I’m sure you’ll do fine. :)

  • Jennifer Perillo: Kenda,

    I remember that episode. I’m a huge I Love Lucy fan! I also have a little of Lucy’s hairbrain craziness. :)

    JP

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