2 cups fully ripe strawberries (500 ml)
2 medium oranges
3/4 cup water (200 ml)
5-1/2 cups sugar (1 liter plus 375 ml or 1375 ml)
2 tablespoons lemon juice (25 ml)
1 pouch liquid fruit pectin
Stem and thoroughly crush strawberries, one layer at a time. Measure 1 cup. Section oranges, reserving peel. Dice the sections and measure 1 cup. Peel off and discard about half the white membrane from orange peel. Slice peel very thin with sharp knife or sdssors. Place slivered peel and 3/4 cup water in a small saucepan. Bring to a boil. Reduce heat; cover and smimer 15 minutes. In a large bowl or pan, combine peel and liquid with orange sections and strawberries.
Thoroughly mix sugar into fruit; let stand 10 minutes. Add lemon juice to fruit pectin in small bowl. Stir into fruit. Continue stirring 3 minutes. (A few sugar crystals will remain.) Ladle quickly into scalded containers. Cover at once with tight lids. Let stand at room temperature 24 hours; then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks. Makes about 5-1/2 cups.