Yield: 6 half pints or 3 pints
2 pints strawberries
6 medium Valencia oranges (I just used what was on sale
2 Tbsp freshly squeezed lemon juice
6 Tbsp powdered pectin
1/2 tsp unsalted butter to reduce foaming
1 tsp Mrs. Wages® Fresh Fruit Preserver (I used Ball fruit preserver.)
6 cups sugar
- Pour boiling water over jar lids in small kettle. Sterilize jars (A note here: I sterilize my jars in the oven. Wash them and set them on a cookie sheet and set it in the oven. Turn the oven on at 225*. Once it reaches that temp, time the jars for 20 minutes and then turn the oven off but leave the jars in until ready to use.
- Discard stems, quarter and crush strawberries. Measure 2 cups crushed strawberries. Finely chop sectioned peeled oranges. (Do not include any orange membranes or white pith.) I found that the best way to do this is to treat it like you’re going to eat a grapfruit. Cut the orange in half, run a knife around the outside edge and down each section. Then use a spoon to scoop out the pulp. This worked very well for me.
- Measure 1 1/2 cups orange pulp. Combine strawberries, orange pulp, lemon juice, pectin, butter and Fruit Preserver in saucepot. Bring to a boil.
- Add sugar and return to a full rolling boil for one minute.
- Remove from heat. Skim off any foam. Let rest for 3 minutes, stirring occasionally.
- Ladle into jars leaving 1/4-inch headspace. Adjust two-piece caps.
- Process jars for 10 minutes in hot water bath (USDA Guidelines).
I adapted this recipe from HERE.