Strawberry Lemon Marmalade
"I just made this recipe, and it is soooo good! Beautiful, jewel-toned strawberry jam with a touch of lemon--I found the recipe in the Ball powdered pectin box. My chef husband gave me a bar zester years ago, and I use it to get a fine, delicate lemon peel with no pith. If you don't have a zester, prepare the peel to your preference, but be sure to remove as much of the pith as possible.
This jam set up quickly for me, and I would recommend turning the jars after they seal to distribute the fruit pieces. I can't wait to give this as gifts for the holidays!"
- Ready In:
- 55mins
- Ingredients:
- 6
- Yields:
-
7 pints
ingredients
- 4 cups crushed strawberries (about 4-1 pound containers)
- 1⁄4 cup thinly-sliced lemon peel (about 2 medium)
- 1 tablespoon lemon juice
- 6 cups sugar
- 1 (1 3/4 ounce) package dry pectin
- 1⁄2 teaspoon butter
directions
- Hull and crush berries one layer at a time.
- Combine lemon peel and water to cover.
- Simmer 5 minutes.
- Drain and discard liquid.
- Add peel to prepared strawberries.
- Place strawberry mixture, lemon juice and butter in a large pan.
- Add pectin and mix well.
- Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
- Boil for 1 minute, then add sugar all at once, stirring to dissolve.
- Return mixture to a full rolling boil, and boil for 1 minute, stirring constantly.
- Remove from heat, skim foam if necessary.
- Pour into prepared jars, seal, and water-bath process for 10 minutes.
- Remove jars from canner, place on a clean towel to cool.
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RECIPE SUBMITTED BY
Graciebonica
Buena Park, 0
<p>I live in southern California, about 14 miles from the Pacific Ocean. I'm a retired (early) nurse. I am also a clergy person. <br />I enjoy traveling, but haven't had the time for much, and my latest craft/project is restoring old lamps. My husband makes the rounds at thrift shops for used and abused lamps, and challenges me to revive them. He has found some doozies, but I've yet to find one I couldn't reclaim. <br />I am married for 30 years, have five children and four grandchildren, a Pekingese, three Chihuahuas and three cats. <br />I enjoy gardening, and even in the tiny back yard of my town house, I manage to grow tomatoes and green beans each year, along with as many flowering plants as I can squeeze into the limited space. I enjoy cooking for people and sharing recipes. My all-time favorite cookbook is Betty Crocker's Cookie Book. It is a classic! <br />If I had a month off and money to burn, I'd spend the time in San Francisco---my favorite city. I've definitely left my heart there!</p>
