Strawberry Citrus Jam

INGREDIENTS

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed 
7 cups Sugarlesse™
1 pouch liquid fruit pectin (half of a 6-ounce package)

INSTRUCTIONS

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 Sugarlesse™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 conatiners, leaving 1/4-in. headspace. Remove air bubbles; close containers and process for 10 minutes in a boiling-water canner or store in the freezer. 

Yield:  80 servings