Fruit Preserves

by on April 23, 2016 » Add the first comment.
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  • 4 C Strawberries
  • 2 C Raspberries
  • 2 C granulated sugar
  • Pectin
  • Zest and juice from one orange
  • zest and juice from one lemon


  1. Clean and cut strawberries
  2. Raspberries
  3. Add sugar
  4. Add orange and lemon zest and juice
  5. Toss them together, breaking apart and mash, but not puree… not yet anyway
  6. Set aside to mascerate
  7. Heat up 3/4 C water and add 1 packet pectin – about 1 C powder
  8. Bring to a near boil and simmer until it thickens
  9. Puree about 2 C of your macerated fruit
  10. Break up the remaining fruit to your personal taste
  11. Mix puree, pectin and remaining fruit in a large bowl
  12. Put it in the fridge for at least two hours


Find more like this: Condiments and Sauces

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