4-citrus strawberry jam/preserves
My husband created this when he needed nearly a cup of lemon juice but didn’t have enough. He did however have a lemon, a small orange, a small tangerine & a medium grapefruit. All together it gave him enough citrus juice. And the jam is delicious!
prep time
cook time
method
Canning/Preserving
yield
Ingredients
- 4 pounds strawberries, cut up (frozen is fine)
- 2 cups sugar
- 1 lemon, juiced
- 1 small orange, juiced
- 1 small tangerine, juiced
- 1 medium grapefruit, juiced
- ** all the citrus juices together should equal about 3/4 cup
- 1/4 teaspoon freshly grated nutmeg
- fruit pectin, powdered
How To Make 4-citrus strawberry jam/preserves
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Step 1In a large pot combine the strawberries, sugar, nutmeg & the citrus juices.
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Step 2Bring to just a simmer & cook on low until it starts to thicken. Add fruit pectin according to package instructions until desired consistency. (Keep in mind it will thicken more as it cools)
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Step 3When thoroughly cooked down & thickened, plate test the preserves (put a small amount on a plate, let it cool & tilt to make sure the preserves aren’t runny)
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Step 4Fill pint jars, or small jelly jars, wipe rims clean, put lids on. Process in a water bath for 10 mins.
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Step 5When cooled the center of the lid should automatically indent.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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