Strawberry Orange Creamsicle Jam

Strawberry Orange Creamsicle Jam

Audrey Raichart Wright

"Tastes just like a strawberry-infused orange creamsicle! Just like dessert. If you like this, you might also like strawberry margarita jam, which I highly recommend!"
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Ingredients

45 m servings 48 cals
Serving size has been adjusted!
Original recipe yields 112 servings

Nutrition

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.1g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

Reviews

Read all reviews 4
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This is wonderful. I like the orange/strawberry combo with the vanilla notes. This would be good on anything toasted, as well as a drizzle on cake as one recipeep on the Buzz mentioned. I did...

I absolutely loved this jam! While I've tried making many different types of jam in the past, I've always come back to classic plain strawberry as my favorite and it was the only kind I made yea...

My daughters and I just finished putting up 48 pints. This is the third year we have made this to give to teachers and friends for Christmas. It always receives rave reviews and is our most fa...

This recipe used way too much sugar, but it was still good. I got 5 pints and one half pint out of this recipe and didn't change a thing. This would be good on English toasting bread and Engli...

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