San Luis Obispo County
University of California
San Luis Obispo County

Seasonal Recipes

Spring Recipes

 

Strawberry Kiwi Jam

strawberry

https://www.freshpreserving.com

Preserving Method: Water Bath Canning

 

  1. PREPARE boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands  
  2. WASH strawberries under cold running water; drain. Remove stems and caps from strawberries.  Crush strawberries one layer at a time using a potato masher.  Measure 3 cups crushed strawberries. Peel kiwi and dice.  
  3. COMBINE strawberries, kiwi, ginger, pectin and lemon juice  in a large saucepan.  Bring mixture  to a boil over medium-high heat, stirring to blend in pectin. Add sugar, stirring until sugar dissolves.  Bring mixture to a rolling point that cannot be stirred down. Boil hard for 1 minute.  Stirring constantly.  Remove from heat.  Skim off foam if necessary.
  4. LADLE hot jam into a hot jar, leaving 1/4-inch headspace.  Remove air bubbles.  Clean jar rim. Center lid on jar and adjust band to fingertip-tight.  Place jar on the rack elevated over simmering water. (180° F) in boiling-water canner. Repeat until all jars are filled. 
  5. LOWER the rack into simmering water. Water must cover jars by  1 inch.  Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes.  Turn off heat and remove cover.  Let jars cool 5 minutes.  Remove jars from canner; do not retighten bands in loose. Cool 12 hours. Check seals.  Label and store jars. 

Orange Honey Slices

Oranges

https://freshpreserving.com

Preserving Method: Water Bath Canning

 

  1. TIE cinnamon stick pieces, cloves and allspice in a square of cheesecloth, creating a spice bag. Set aside.
  2. COMBINE oranges with water to cover in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently until peel is tender, about 15 minutes. Drain and set aside.
  3. COMBINE sugar, honey and lemon juice in a clean large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Add reserved spice bag and oranges. Bring to a boil. Reduce heat and boil gently until orange slices are well glazed, about 40 minutes. Discard spice bag.
  4. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  5. PACK hot oranges into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into hot jar to cover oranges leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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