ORANGE BERRY RECIPES

Name: Orange-Berry Jam
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6 half-pints.
Ingredients: 3 cups fresh raspberries; 2 cups fresh blueberries; 6-1/2 cups sugar; 1/2 cup finely chopped orange segments; 2 tablespoons lemon juice; 4 teaspoons grated orange zest; 1 pouch (3 ounces) liquid fruit pectin

ORANGE-BERRY JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME

Orange-Berry Jam Recipe: How to Make It - Taste of Home image

This jam turns a beautiful color and tastes really good. Expect a refreshing, sweet flavor from the added orange segments and grated orange peel. —Earlene Ertelt, Woodburn, Oregon

Provided by Taste of Home

Total Time 35 minutes

Prep Time 30 minutes

Cook Time 5 minutes

Yield 6 half-pints.

Number Of Ingredients 7

Ingredients

3 cups fresh raspberries
2 cups fresh blueberries
6-1/2 cups sugar
1/2 cup finely chopped orange segments
2 tablespoons lemon juice
4 teaspoons grated orange zest
1 pouch (3 ounces) liquid fruit pectin

Steps:

Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a Dutch oven. Stir in the sugar, orange segments, lemon juice and orange zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Nutrition Facts : Calories 113 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 29g carbohydrate (28g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

ORANGE-BERRY YOGURT MUFFINS RECIPE: HOW TO MAKE IT

Orange-Berry Yogurt Muffins Recipe: How to Make It image

These are my husband's favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you're ready to go! —Amber Cummings, Indianapolis, Indiana

Provided by Taste of Home

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 15 regular muffins.

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 cup fat-free plain Greek yogurt
1/2 cup orange juice
1/3 cup unsweetened applesauce
2 large egg whites
1 large egg
4 teaspoons grated orange zest
1 cup fresh blueberries or frozen unsweetened blueberries, unthawed

Steps:

Preheat oven to 350°. In a large bowl, whisk flours, sugar, baking powder and salt. In another bowl, whisk yogurt, orange juice, applesauce, egg whites, egg and orange zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake 24-26 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 126 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 140mg sodium, CarbohydrateContent 26g carbohydrate (13g sugars, FiberContent 2g fiber), ProteinContent 5g protein. Diabetic Exchanges 1-1/2 starch.

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ORANGE-BERRY JAM RECIPE: HOW TO MAKE IT - TASTE OF HOME

This jam turns a beautiful color and tastes really good. Expect a refreshing, sweet flavor from the added orange segments and grated orange peel. —Earlene Ertelt, Woodburn, Oregon
From tasteofhome.com
Reviews 5
Total Time 35 minutes
Calories 113 calories per serving

Place raspberries and blueberries in a food processor; cover and process until blended. Transfer to a Dutch oven. Stir in the sugar, orange segments, lemon juice and orange zest. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

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