House Strawberry & Orange Preserves Recipe

Prepare fruit

Rinse strawberries and oranges. Hull and quarter the strawberries. Peel the orange, remove pith and membranes, then slice out segments; chop segments coarsely if larger than 1 inch. Reserve 1 teaspoon of finely grated orange zest and measure 1/2 cup of orange juice from remaining fruit.

Combine ingredients

In a heavy-bottomed saucepan, combine the quartered strawberries, chopped orange segments, orange juice, granulated sugar, lemon juice, orange zest, and 1/4 teaspoon salt. Stir gently to distribute sugar. If using pectin for a quicker/thicker set, sprinkle it evenly now and stir.

Macerate

Let the fruit and sugar mixture sit at room temperature for 20–30 minutes, stirring occasionally, until the sugar begins to draw out the juices and the fruit softens.

Cook the preserves

Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently to prevent sticking. Reduce heat to medium-low and simmer, stirring and occasionally mashing a few strawberries with the back of a spoon for texture, until the mixture thickens and reaches 220°F (104°C) on a candy thermometer or coats a cold metal spoon (about 18–30 minutes depending on water content). Skim any foam from the surface with a spoon.

Adjust seasoning and test set

Taste and add a pinch more salt if needed. If the preserves have not reached the desired thickness, simmer a few more minutes and test again. If you used pectin, follow package timing — typically shorter cooking is required.

Cool and jar

Remove from heat and let cool for 5 minutes. Ladle hot preserves into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal, and if you plan to store long term, process in a boiling water bath for 10 minutes (adjust for altitude). Otherwise allow to cool to room temperature and refrigerate; preserves will thicken further as they cool.

Spoon the clover honey into a clean serving jar. No cooking required. For presentation, gently warm the honey bowl in a warm water bath for 30 seconds to loosen if too thick, then return to room temperature before serving.

Make salted butter

In a small bowl, beat the softened unsalted butter with 1/2 teaspoon sea salt until smooth and spreadable using a fork or small whisk. Taste and adjust salt by tiny increments if desired. Transfer to a serving ramekin and chill briefly if you want it firmer.

Make maple butter

In a small bowl, whip the softened unsalted butter with 3 tablespoons pure maple syrup and 1/8 teaspoon salt until fully combined and airy (about 1–2 minutes by hand or 30 seconds with a hand mixer). Scrape down the sides and whip to a smooth, spreadable consistency. Transfer to a serving ramekin.