Bright & Bold Homemade Jam – Sweet Strawberries Meet Tangy Oranges
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Homemade Orange and Strawberry Jam
When strawberries are at their peak and citrus is juicy and bright, there’s only one thing to do: make Homemade Orange and Strawberry Jam. This delightful spread brings together the bold, tart zing of oranges and the sweet, mellow notes of ripe strawberries. It’s the kind of recipe that fills your kitchen with the most comforting aroma and results in vibrant jars of sunshine you’ll want to spoon over everything.
Perfect for toast, biscuits, pancakes, yogurt bowls, or homemade gifts, this jam is a must-have for your pantry.
Why I Love This Recipe
I’ve made a lot of jams, but this combo hits differently. The citrus zest adds brightness that lifts the strawberry flavor beautifully, while the lemon juice gives just enough acidity to balance the sweetness. Plus, it’s:
- Simple – just 4 core ingredients
- Pectin-free – set naturally with lemon juice and sugar
- Shelf-stable – perfect for gifting or stocking up
- Versatile – amazing with cheese boards, desserts, or breakfast
Ingredients You’ll Need
- 1 kg oranges (organic preferred)
- 500 g fresh strawberries
- 700 g granulated sugar
- Juice of 2 lemons
Ingredient Notes & Tips
- Strawberries: Fresh is best, but frozen can be used in a pinch (thaw and drain first).
- Oranges: Choose sweet, juicy oranges like navels or Valencias. Remove the bitter white pith!
- Zest matters: Just a little orange zest takes this jam from good to gourmet.
- Lemon juice: Natural pectin and acid help your jam set without added commercial pectin.
Bright & Bold Homemade Jam – Sweet Strawberries Meet Tangy Oranges
When strawberries are at their peak and citrus is juicy and bright, there’s only one thing to do: make
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 1 kg oranges (organic preferred)
- 500 g fresh strawberries
- 700 g granulated sugar
- Juice of 2 lemons
Instructions
- Step 1: Prepare the Fruit: Wash oranges and zest 1–2 of them (just the orange part).
- Peel all the oranges, remove seeds, and chop the flesh. Discard white pith.
- Wash, hull, and finely chop strawberries.
- Step 2: Cook the Fruit: In a large, heavy pot, combine oranges, strawberries, zest, and lemon juice.
- Simmer over medium heat for 10–15 minutes, until fruit is soft and juicy.
- Step 3: Add the Sugar: Gradually stir in the 700g sugar, allowing it to dissolve completely.
- Bring the mixture to a rapid boil, stirring frequently. Boil for 20–30 minutes.
- Skim off any foam with a spoon.
- Step 4: Check the Set: To test: Drop a small amount of jam on a chilled plate. Let sit 30 seconds, then push with your finger—if it wrinkles, it’s ready.
- If not, boil for a few more minutes and test again.
- Step 5: Jar the Jam: Pour hot jam into sterilized jars, leaving a little headspace.
- Seal immediately with sterilized lids.
- Step 6: Cool & Store: Let jars cool at room temp.
- Store sealed jars in a cool, dark place for up to 6 months.
- Refrigerate after opening and use within 3–4 weeks.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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How to Make Orange and Strawberry Jam
Step 1: Prepare the Fruit
- Wash oranges and zest 1–2 of them (just the orange part).
- Peel all the oranges, remove seeds, and chop the flesh. Discard white pith.
- Wash, hull, and finely chop strawberries.
Step 2: Cook the Fruit
- In a large, heavy pot, combine oranges, strawberries, zest, and lemon juice.
- Simmer over medium heat for 10–15 minutes, until fruit is soft and juicy.
Step 3: Add the Sugar
- Gradually stir in the 700g sugar, allowing it to dissolve completely.
- Bring the mixture to a rapid boil, stirring frequently. Boil for 20–30 minutes.
- Skim off any foam with a spoon.
Step 4: Check the Set
- To test: Drop a small amount of jam on a chilled plate. Let sit 30 seconds, then push with your finger—if it wrinkles, it’s ready.
- If not, boil for a few more minutes and test again.
Step 5: Jar the Jam
- Pour hot jam into sterilized jars, leaving a little headspace.
- Seal immediately with sterilized lids.
Step 6: Cool & Store
- Let jars cool at room temp.
- Store sealed jars in a cool, dark place for up to 6 months.
- Refrigerate after opening and use within 3–4 weeks.
Pro Tips for Success
- Use a wide pot: More surface area = faster evaporation and better texture.
- Sterilize properly: Boil jars and lids for 10 minutes before filling.
- Customize the fruit: Add a handful of raspberries or even a splash of vanilla for a twist.
- Label and date: Especially helpful for gifts or long-term storage.
Ways to Use This Jam
This jam is ultra-versatile! Try it with:
- Butter on toast or biscuits
- Swirled into Greek yogurt or oatmeal
- Spooned over vanilla ice cream
- As a glaze for pork or chicken
- Layered in cakes or thumbprint cookies
Looking for more sweet and snackable recipes? Check out these favorites:
- These Caramel Apple Pie Cookies
- These Easy Coconut Macaroons
- This Edible Cookie Dough
- These Chocolate Chip Cookie Bites
- These Rainbow Sprinkle Cookies
Final Thoughts
There’s something nostalgic and soul-soothing about homemade jam—and this Orange and Strawberry version feels like sunshine in a jar. It’s sweet, tangy, and bursting with flavor, perfect for year-round enjoyment or giving as a heartfelt homemade gift.
If you try it, I’d love to see your jam jars! Tag @chefmaniac and don’t forget to follow for more homemade favorites with big flavor and even bigger joy.
