Strawberry Citrus Spread

Does putting yourself in a new situation make you uncomfortable.  It certainly does for me.  We have a wonderful market here in town that would be considered the Latin Market.  Craig had encouraged me to go shopping there but it was new, it was different and I wasn’t sure about it.  Once I went I figured I was just being weird and a chicken but now it is probably my favorite grocery store.  The prices are so much more reasonable than the big supermarket, especially when it comes to the produce. 

I needed strawberries for a delicious baked french bread recipe, that I will be sharing in the near future.  The larger container was cost efficient compared to the smaller container.  This left just enough strawberries for jam and I had been wanting to make strawberry jam this season.  I recently purchase a favorite new cookbook of mine called “the Complete Book of Small-Batch Preserving” and it has recipes for small amounts of fruit or vegetables to preserve.  If you have a small garden this is a great book.  I found this recipe in the book that just needed a few strawberries and it gave me 2 jars of strawberry jam to enjoy in the winter with hot baked bread.


1 large orange (peeled, white rind removed, chopped)

4 cups strawberries (washed, hulled, quartered)

1 tbsp lemon juice

1 cup sugar

1 pouch liquid pectin

2 tsp grated orange peel

1. Mash strawberries.  Add to chopped oranges and orange peel.

2. Combine fruit and lemon juice in a medium saucepan.  Mix well.

3. Bring to a boil over high heat, stirring constantly.

4. Stir in sugar, return to a boil and boil hard for 1 minute, stirring constantly.

5. Remove from heat and add liquid pectin and stir in well.

6. Ladle into hot jars, seal with lids and rings.  Process for 10 minutes in boiling water bath.

Makes 3 to 4 cups.

Adapted from “The Complete Book of Small-Batch Preserving”, pg. 116 recipe Light Citrus Strawberry Spread

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