STRAWBERRY ORANGE JAM
My family does not care for plain strawberry jam, but in combination with oranges, it is gobbled up in no time. Since you are using the zest in this recipe, I only use organic oranges.
Provided by kiki
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 55m
Yield 128
Number Of Ingredients 4
Steps:
- Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
- Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups.
- Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest.
- Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
- Pack strawberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 29 calories, Carbohydrate 7.4 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.1 mg, Sugar 7 g
STRAWBERRY SWIRLS
Meet the Cook: My mother-in-law's apple cobbler was the inspiration for my variation. We - my husband, a grown son and I - consider it our special spring treat. And it is amazing how many family members and friends "pop over" during strawberry season! Actually, though, about any time is the right time to enjoy it. -Paula Steele, Obion, Tennessee
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into a 13x9-in. baking dish; set aside. , In a small bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. , Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12x8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around rolls. , Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired.
Nutrition Facts : Calories 334 calories, Fat 16g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 263mg sodium, Carbohydrate 47g carbohydrate (34g sugars, Fiber 1g fiber), Protein 2g protein.
ORANGE CRESCENT SWIRLS
These simple little orange rolls begin with refrigerated crescent dough. Quick to make but sure to make a good impression early in the morning! From the Foote Creek Bed & Breakfast in Aberdeen, South Dakota where speedy but impressive food is a must first thing each day. ;o) If you are living in warmer climates, it may help to place the dough in the freezer for a few minutes before slicing.
Provided by winkki
Categories Breads
Time 30m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F Spray 12 x 1/2 inch pizza pan with nonstick cooking spray.
- In small saucepan, combine brown sugar, margarine, orange peel and juice; mix well.
- Cook and stir over med heat until bubbly; set aside.
- Remove dough from each can but do NOT unroll; leave as a log/roll.
- Cut each roll into 12 slices.
- Arrange slices evenly in prepared pan.
- Spoon brown sugar mixture evenly over rolls.
- Bake at 375 for 13-15 min or until golden brown.
- Remove rolls from pan with spatula.
- Serve warm.
Nutrition Facts : Calories 84.9, Fat 2.2, SaturatedFat 0.9, Cholesterol 12, Sodium 111.6, Carbohydrate 14.6, Fiber 0.7, Sugar 5.4, Protein 1.8
STRAWBERRY ORANGE TRIFLE
An English inspired dessert from Pillsbury. Pares oranges and strawberries...yummm! Posted for 'Zaar World Tour II.
Provided by Charmie777
Categories Dessert
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Prepare mudding as directed on package using 3 cups milk.
- Remove from heat; stir in orange peel.
- Cover surface of pudding with waxed paper or plastic wrap and cool 15 minutes.
- Line bottom of trifle dish or glass bowl with 1/3 of the cake cubes;.
- Drizzle with 1 tablespoon of the orange juice concentrate.
- Spoon 1/3 of pudding over top.
- Spoon 1/3 of strawberry filling over pudding.
- Top with 1/3 of orange segments.
- Repeat layers 2 more times.
- Cover and refrigerate 3 hours or overnight.
- Store in refrigerator.
QUICK STRAWBERRY-ORANGE MARMALADE
Categories Condiment/Spread Sauce Quick & Easy Strawberry Cinnamon Jam or Jelly Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.)
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