Garden Strawberry Jam with Orange
A quick “weekend” jam with no marathon boiling or multi-day canning ritual. Garden strawberries meet a green apple and an orange, and each earns its place: the apple supplies pectin and thickens the mix, the orange zest adds a bittersweet aromatic edge, and a splash of liqueur at the end sharpens the citrus.
Because it cooks only briefly, the jam keeps a fresh, just-picked flavor and bright color instead of the darkened look of a long-boiled preserve. The catch is a short shelf life. The tart green apple isn’t optional flavor — it carries far more pectin than sweet varieties, so the set is more reliable.
This is a refrigerator jam, not a shelf-stable one: keep it chilled and use it within about three weeks. The 0.75 cup of sugar is modest by jam standards (many recipes use nearly equal weights of sugar and fruit), which is why it won’t keep long. For kids, swap the liqueur for non-alcoholic orange essence or a spoonful of strong orange tea. Spoon it over toast, oatmeal, or into blini — thin Slavic crêpes.
Part of Ukrainian cuisine — 301 more recipes in the section.
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Ingredients
Instructions
In an enameled bowl, combine the strawberries, the apple (peeled, cored, and cut into wedges), the orange zest, the orange juice, and the sugar.
Set over medium heat and, stirring constantly, bring to a boil until the sugar fully dissolves and the jam thickens slightly.
Remove from the heat, add the orange essence or liqueur, and stir thoroughly.
Let the jam cool for about five minutes, then ladle it into sterilized jars, leaving 0.5 cm of headroom at the top.
Cap the jars, cool them at room temperature, and refrigerate.
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