Strawberry-Orange Spread

This strawberry spread combines two fruits that love each other: sweet berries and bright orange. Orange juice and freshly grated orange zest get cooked with thawed frozen strawberries and pectin into a quick jam that sets up in the fridge or freezer without any formal canning process.

The orange zest is what lifts this above a plain strawberry jam. Those tiny flecks of orange peel release fragrant citrus oils that brighten every spoonful. The orange juice adds acidity and a more complex flavor than strawberries alone.

The whole process takes about 20 minutes. Dissolve the pectin, bring to a rolling boil, add the sugar, boil again, skim the foam, and pour into jars. No water bath, no pressure canner, no special equipment.

Kitchen Tips

• Stir constantly during both boiling stages. The sugar and pectin scorch quickly on the bottom of the pan.
• Skim the foam before pouring into jars. It’s harmless but makes the finished spread look cloudy.
• Use sterilized jars or clean freezer containers. The spread keeps for up to three months in the fridge or freezer.
• Let the jars cool completely at room temperature before refrigerating or freezing.

Variations

• Use fresh strawberries instead of frozen when they’re in season. Crush them lightly before cooking.
• Add a tablespoon of Grand Marnier or Cointreau for an adult version with orange liqueur depth.
• Swap orange for lemon juice and zest for a strawberry-lemon spread.