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4-citrus strawberry jam/preserves

Recipe by
Lauren Conforti

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!

method Canning/Preserving

Ingredients For 4-citrus strawberry jam/preserves

  • 4 lb
    strawberries, cut up (frozen is fine)
  • 2 c
  • 1
    lemon, juiced
  • 1 sm
    orange, juiced
  • 1 sm
    tangerine, juiced
  • 1 md
    grapefruit, juiced
  • ** all the citrus juices together should equal about 3/4 cup
  • 1/4 tsp
    freshly grated nutmeg
  • fruit pectin, powdered

How To Make 4-citrus strawberry jam/preserves

  • 1
    In a large pot combine the strawberries, sugar, nutmeg & the citrus juices.
  • 2
    Bring 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)
  • 3
    When 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)
  • 4
    Fill pint jars, or small jelly jars, wipe rims clean, put lids on. Process in a water bath for 10 mins.
  • 5
    When cooled the center of the lid should automatically indent.

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