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Strawbery Lemon Marmalade
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I have made this for several years and it is the best Strawberry Marmalade I've ever made. The flavor is wonderful and the presentation in the jar is beautiful.
1/2 lemon
1/4 teaspoon baking soda
2 quarts strawberries
1 package pectin
6 cups sugar
Squeeze lemon half, reserve 1 Tablespoon of lemon juice. Remove the pulp and white membrane from the lemon peel, slice peel thinly.
Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes. Remove from heat; drain peel; set aside. Slice the strawberries; measure 4 1/2 cups of prepared strawberries. Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot. Bring slowly to a boil. Add the sugar, stirring until dissolved. Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
Ladle the hot marmalade into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
This recipe yields about 8 half-pints.
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