Strawberry Marmalade

• 2 medium oranges
• 2 medium lemons
• 1/2 c. water
• 1/8 tsp. baking soda
• 1 qt. ripe strawberries, crushed
• 7 c. sugar
• 1 pouch liquid fruit pectin (half of a 6 oz. pkg.)

1. Peel outer layer of oranges and lemons; set aside.
2. Remove the white membrane from fruit and discard.
3. Set the fruit aside.
4. Chop peels; place in a large saucepan.
5. Add water and baking soda; cover and bring to a boil.
6. Simmer for 10 minutes.
7. Meanwhile, section oranges and lemons, reserving juice.
8. Add fruit and juice to saucepan; cover and simmer for 20 minutes.
9. Add strawberries. Measure fruit; return 4 cups to the saucepan (if have more than 4 cups, discard any extra; if less, add water to equal 4 cups).
10. Add sugar and mix well.
11. Boil, uncovered, for 5 minutes.
12. Remove from the heat; stir in pectin.
13. Stir for 5 minutes to cool; skim off foam.
14. Pour into half-pint jars or freezer containers, leaving 1/4-inch headspace.
15. Adjust caps.
16. Process for 10 minutes in a boiling-water bath or store in the freezer.
17. Serve with toast or biscuits.
18. Yield:
19. about 10 half-pints.

oranges, lemons, water, baking soda, ripe strawberries, sugar, liquid fruit

Taken from www.cookbooks.com/Recipe-Details.aspx?id=494889 (may not work)