Strawberry Orange Preserves Recipes

STRAWBERRY ORANGE JAM

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.

STRAWBERRY-ORANGE PRESERVES

Steps:

• Cook berries and water in a covered nonreactive pot 3 minutes. Uncover and mash fruit a little with a fork.
• Sprinkle gelatin on the orange-juice concentrate and let the gelatin soften. Stir into the hot fruit mixture and cook, stirring, over low heat until gelatin dissolves completely.
• Cool and spoon into jars. Refrigerate or freeze. Refrigerated perserves will last a couple of weeks; frozen, they last months.

STRAWBERRY AND ORANGE MARMALADE

Steps:

• Rinse and hull strawberries, pat dry and thoroughly mash in a bowl.
• Peel the oranges, removing all the bitter white pith.
• Cut between membranes to remove whole orange segments.
• Mix together strawberries and oranges in a pot with the jelling sugar.
• Bring mixture to a boil and cook for 4 minutes, stirring constantly.
• Add orange liqueur and cook for another 30 seconds.
• Ladle into jars, cover with lids and refrigerate for up to 2 weeks. Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).

STRAWBERRY RASPBERRY PRESERVES

Steps:

• In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
• After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
• Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
• In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
• Cover and place in the refrigerator to set for 2 hours or overnight.
• Serve with toast or homemade biscuits.

ORANGE LIQUEUR MARINATED STRAWBERRIES

Steps:

• Toss the strawberries with the confectioners' sugar, liqueur, juices, and zest. Allow to marinate refrigerated for 30 minutes. Split the vanilla bean open with a knife and scrape out the seeds. Add the seeds to the whipping cream in an ice cold bowl and whip the cream to soft peaks just prior to serving. Serve one scoop of ice cream in a martini glass, spoon some marinated strawberries over the ice cream and serve with a dollop of whipped cream on top.;

STRAWBERRY-ORANGE SURPRISE CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
• In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
• Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
• Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
• Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.

STRAWBERRY ORANGE CREAMSICLE JAM

Steps:

• 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.
• 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.
• 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.
• 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.

STRAWBERRY PRESERVES

Steps:

• Put strawberries and lemon juice in a large saucepan. Cook, stirring occasionally, over low heat until juices are released, about 40 minutes. Stir in sugar.
• Bring to a boil over medium heat. Cook, stirring occasionally, until mixture registers 210 degrees on a candy thermometer, about 15 minutes. Let cool completely; skim foam from surface with a spoon.

ORANGE-GLAZED STRAWBERRY TART

Steps:

• Heat oven to 400°F.
• Mix flour, butter, powdered sugar and salt with hands until crumbly. Press firmly and evenly in bottom of ungreased 11-inch tart pan with removable bottom or 12-inch pizza pan.
• Bake 8 to 10 minutes or until light brown; cool. Remove side from tart pan if necessary.
• Mix sour cream, milk and pudding and pie filling (dry) with hand beater or electric mixer on low speed 1 to 2 minutes until blended; spread over crust. Arrange strawberries on pudding mixture. Heat marmalade and liqueur over low heat until melted. Cool slightly; spoon over strawberries. Immediately refrigerate any remaining dessert after serving.

STRAWBERRY MARMALADE

Steps:

• Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

OLD-FASHIONED STRAWBERRY PRESERVES

Steps:

• Place hulled strawberries in heavy large saucepan and mash coarsely. Cook strawberries over medium heat until beginning to thicken, stirring frequently, about 6 minutes. Reduce heat to low. Add 2 cups sugar and stir until dissolved. Increase heat to medium and boil gently until mixture thickens and mounds on spoon, stirring frequently, about 20 minutes. Remove saucepan from heat. Cool. (Preserves can be prepared 1 week ahead. Refrigerate in airtight container.)

QUICK STRAWBERRY-ORANGE MARMALADE

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.)

STRAWBERRY CRêPES WITH ORANGE MARMALADE SAUCE

Steps:

• To prepare crêpes, place egg substitute, milk, margarine and vanilla in blender. Blend 15 seconds. Add cornstarch, salt and artificial sweetener. Blend 30 seconds until smooth.
• Spray 6-inch nonstick skillet with cooking spray; heat over medium-high heat. Pour 2 tablespoons crêpe batter into skillet. Immediately rotate skillet to swirl batter over entire bottom of skillet. Cook 1 to 2 minutes or until crêpe is golden brown and top is dry. Turn crêpe; cook 30 seconds. Repeat with remaining batter, spraying pan with cooking spray as needed. Separate crêpes with waxed paper.
• To prepare filling, heat strawberry fruit spread in small saucepan over medium heat. Blend 1 cup water and cornstarch in small bowl until smooth; whisk into fruit spread. Increase heat to medium-high and bring to a boil, stirring constantly. Boil 1 minute. Transfer mixture to medium bowl. Stir in 3 cups strawberries; cool slightly.
• To prepare sauce, heat orange marmalade fruit spread with 1/4 cup water in saucepan over low heat until smooth.
• To assemble crêpes, spread 1/4 cup filling down center of each crêpe; roll tightly. Repeat with remaining crêpes. Place 2 crêpes on each serving plate. Divide 1 cup strawberries among crêpes. Top each serving with 2 tablespoons sauce. Garnish, if desired.
• Note: Using cornstarch for the crêpe batter allows you to cook the crêpes immediately after mixing the batter. Crêpe batter made with flour usually has to rest for 30 minutes before cooking. Also, cornstarch crêpes have a silkier texture than do crêpes made with flour.