Add in the strawberries, orange zest and spices. Stir a bit in the blender to make sure they get mixed a little. Blend until everything is chopped fine. You don’t want it pureed.
Stir fruit mixture and water together in a 5 qt stock pot.
Stir in fruit pectin and add your ½ teaspoon of butter (this reduces foaming).
Bring the mixture to a rolling boil over high heat, stir constantly.
Add sugar to the mixture. Return to full rolling boil. Boil exactly 1 minute.
Remove from heat. Using a metal spoon, skim off any foam.
Immediately ladle hot jam into prepared jars. Leaving ¼” headspace.
Wipe rims and threads. Center lid. Place ring on just finger tight. Place jars back in canner.Continue reading…
