Strawberry Lemon Marmalade

From the book Ball: Complete Book of Home Preserving

  • 1/4 cup thinly sliced lemon peel
  • 4 cups crushed hulled strawberries
  • 1 Tbsp lemon juice
  • 1 package (1.75 oz) regular powdered fruits pectin
  • 6 cups granulated sugar

Prepare canner, jars and lids.

In a large, deep stainless steel saucepan, combine lemon peel and water to cover. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drained and discard liquid.

Add strawberries and lemon juice to peel and mix well. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat (and skim off foam if you’d like but I find this easier to do once in the individual jars)

Ladle hot marmalade into hot jars, leaving 1.4 inch headspace. Remove air bubbles and adjust headspace, if necessary, but adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jar in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove cannier lid. Wait 5 minutes, then remove jar, cool and store (this means DO NOT TOUCH THE JARS FOR 24 HOURS so don’t put them somewhere they will be in your way).

If the stars are aligned correctly and the canning gods are on your side, you will probably hear your lids seal and *POP* one by one in the fir 30 minutes of taking the cans out of the water bath 🙂



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