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!
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method
Canning/Preserving
Ingredients For 4-citrus strawberry jam/preserves
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4 lbstrawberries, cut up (frozen is fine)
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2 csugar
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1lemon, juiced
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1 smorange, juiced
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1 smtangerine, juiced
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1 mdgrapefruit, juiced
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** all the citrus juices together should equal about 3/4 cup
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1/4 tspfreshly grated nutmeg
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fruit pectin, powdered
How To Make 4-citrus strawberry jam/preserves
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1In a large pot combine the strawberries, sugar, nutmeg & the citrus juices.
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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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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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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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5When cooled the center of the lid should automatically indent.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for 4-Citrus Strawberry Jam/Preserves:
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