* 2 medium oranges
* 2 medium lemons
* 1/2 cup water
* 1/8 teaspoon baking soda
* 1 quart ripe strawberries, crushed
* 7 cups sugar
* 1 pouch liquid fruit pectin (half of a 6-ounce package)
* 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. Carefully ladle into hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles; wipe rips and adjust lids. Process for 10 minutes in a boiling-water canner or store in the freezer. Serve with toast or biscuits.
Yield: about 10 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutrition Facts: 1 serving (2 tablespoons) equals 71 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 18 g carbohydrate, trace fiber, trace protein.
~~Country Extra May 1994~~