For the strawberry-orange jam, wash, clean, halve and weigh the strawberries. Mix with the preserving sugar. Puree the fruit. Squeeze the oranges and lemon and mix the juice into the strawberry mixture. Bring to a boil in a saucepan. Skim off the foam (tastes very good cold on rolls). Boil the strawberry-orange jam while stirring for approx. 4 – 8 minutes until bubbling. In between, do a gelling test with a few drops on a cold plate. Immediately pour the jam into the jars. Screw on the lid and leave the strawberry-orange jam on the lid for about 5 minutes. Then invert and let cool.
Preparation Tip:
Strawberries are particularly rich in vitamin C. Already 150 grams cover the daily requirement of this vitamin. Strawberries also provide large amounts of folic acid and potassium. In addition to abundant vitamin C, the orange also contains pectin, an important soluble fiber that helps regulate cholesterol levels.Shelf life: 12 months.
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