Strawberry Lemon Marmalade

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
  3. ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
  4. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
  5. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip: Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade. 
Strawberry Lemon Marmalade - Ball® Recipes is rated 4.6 out of 5 by 8.
Rated 5 out of 5 by from Summer in a Jar Make this every summer, my family has dubbed this "Summer in a Jar"
Date published: 2017-07-12
Rated 5 out of 5 by from Amazing I canned for the first time in my life two days ago, and I did this recipe. The only difference is that I did the suggestion of using limes instead of lemons, and I halved the recipe in case I did something wrong to avoid waste. It's AMAZING. Halving the recipe filled two filled to 1/4 inch of headspace pints, and I still can't believe I made this deliciousness.
Date published: 2017-04-25
Rated 5 out of 5 by from Strawberry Lemon Marmalade=Delicious!! I made this with organic strawberries and I used 4 lb containers. Followed the directions except that I added just under 5 cups of sugar. It still came out great! The tart of the lemon takes some of the sweetness from the strawberry. This recipe yielded 3 pint, 2 half pint, and 3 quarter pint jars.
Date published: 2016-09-02
Rated 5 out of 5 by from Strawberry Lemon Marmalade YUM I made this last year after getting recipe from Ball canning book. Everyone raved about it! Making it again but making more of it this year!
Date published: 2016-07-29
Rated 5 out of 5 by from Our favorite jam! This jam is our favorite and does not disappoint. The lemon really adds depth to the flavor of the strawberries. The two times I made this recipe is yielded way more than 7 half pints. Probably closer to ten. I processed 8 jars and put the rest in the fridge to eat immediately.
Date published: 2016-06-04
Rated 4 out of 5 by from Great Balance of Flavors! I got 8 half-pint jars from this recipe. I found that 2.5-3lbs of strawberries yielded the four cups of crushed berries needed for the recipe. I found this recipe to taste like classic strawberry jam, but the addition of lemon helps balance the sweetness. I called this "strawberry lemonade jam" and am looking forward to sharing with family!
Date published: 2015-05-24
Rated 3 out of 5 by from Too lemony I made this exactly as listed but it is way to tart and the lemon overpowers the strawberry flavor . I added a couple of packets of sugar substitute to the jar after opening it. It helped some but I will use this in recipes like jam bars or thumbprint cookies.
Date published: 2015-05-21
Rated 5 out of 5 by from Awesome Marmalade! We made this a year ago and loved it. This year I'm planning to switch switch up the other fruits to give it even more flavor.
Date published: 2015-03-16
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