- 2 medium oranges
- 2 medium lemons
- 1/2 cup water
- 1/8 teaspoon baking soda
- 1 quart ripe strawberries, crushed
- 7 cups sugar
- 1 (3 ounce) pouch liquid fruit pectin
- Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.
- Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Pour into half-pint jars or freezer containers, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath or store in the freezer. Serve with toast or biscuits.