All things house that make a home can be a less than glamorous gig at times- like when it’s cleaning out the refrigerator day. On the upside, I did find the pint of strawberries I bought over the weekend and have overlooked thirty times between then and now.
A rediscovered pint of strawberries connected the culinary dots straight to let’s make something very berry recipe development. An easy Strawberry Orange Jam recipe it is. In case you didn’t know, strawberries are my jam.
Strawberry Orange Jam
1 16 ounce container fresh strawberries
1 small carton frozen strawberries
juice of one large Meyer lemon
2 cups water
1 Tablespoon orange zest
½ teaspoon allspice
3 Tablespoons orange juice
2 ½ cups sugar
2 Tablespoons honey
1 3 ounce box orange jello
First, zest both oranges and then cut into wedges. Remove peel and white membrane from fruit and discard. Place peeled oranges wedges and allspice in saucepan and cover with water. Bring to a rapid boil. Reduce heat to medium-high and cook oranges for approximately 10-15 minutes or until softened. Drain off water. Meanwhile, slice fresh strawberries in quarters and place strawberries in food processor, pulsing until crushed. Add crushed strawberries to the cooked oranges in saucepan.
Add sugar, lemon juice, orange juice, honey, orange zest and frozen strawberries and mix well. Bring mixture to a boil, reduce heat to medium-high and stir in jello. Boil uncovered for 25-30 minutes, stirring often. Remove pan from heat and allow mixture to cool to room temperature. Skim off excess foam before carefully spooning mixture into jars. Place lids on sealing tight for optimum storage freshness. The mixture will continue to thicken once refrigerated. Store in the refrigerator for up to two weeks. Enjoy!
Southern Living, the holy grail of southern recipes goodness, has done it again. This Strawberry-Lemonade Layer Cake screams spring, summer and strawberry goodness. My maternal grandmother could rock a strawberry cake like no tomorrow. I would love to be able to turn back the hands of time and be standing next to her in her kitchen right now whipping up this cake.
Creole Cream Cheese Crêpes with Strawberry Compote. Need I say c’est si bon? This recipe from Louisiana Cookin’ is on my recipe card radar.
It’s one of those lazy afternoons spring is so well known to host. I went with it and kicked off my shoes, turned up the music and proceeded to jam. I popped over to our next door neighbor’s with a spring share of strawberry orange jam. She’s my Meyer lemon connection and official taste tester, and she gave my latest creation an enthusiastic thumbs up. I returned home to this sight.
That about sums up this spring afternoon. Hope you enjoy yours!