Strawberry Lemon Marmalade

Strawberry Lemon Marmalade

Preserving Method: Water-Bath-Canning

Makes about 7 (8 oz) half-pint jars

Lemon shares the stage with strawberries, a summer favorite, in this sweet, pink marmalade.


You will need

  • 1/4 cup thinly sliced lemon peel (about 2 large)
  • 4 cups crushed strawberries (about 4 1-lb containers)
  • 1 tbsp lemon juice
  • 6 tbsp Classic Pectin
  • 6 cups sugar

Directions

  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 cannot 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 and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  6. Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
  7. Quick Tip: Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade.