Strawberry-Lemon Marmalade

"From B&G canning mag. These will need to set for 2 weeks."
 
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Ready In:
1hr 30mins
Ingredients:
6
Yields:
6 Half pints
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ingredients

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directions

  • Peel lemons, scrap off the white from peel, discard white. Cut peel into thin strips. In large pot, combine lemon peels, water and baking soda. Bring to a boil, reduce heat. Simmer covered for 20 minutes. Take off heat, DO NOT DRAIN.
  • Crush lemon pulp and juice into pot with peel, discare seeds.
  • Stir in crushed strawberries, return pot to heat and bring to a boil. Reduce heat and simmer covered for 10 minutes. You should have 3 cups after cooking.
  • Add sugar. Stir and bring to a boil rolling boil, stirring constantly.
  • Quickly stir in pectin and boil for 1 minute. Remove from heat and skim off foam.
  • Ladle into hot sterlized 8 oz jars, leaving 1/4 " headspace. Wipe rims and add lids.
  • Process in water bath for your altitude.

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