- Yield: 6 half-pints
- Prep 55 mins
- Cook 30 mins
- Process 5 mins
- Stand 2 weeks
Strips of lemon peel give this tangy preserve a delicious bitter edge.
crushed strawberries (about 6 cups whole berries)
of a 6-ounce package liquid fruit pectin (1 foil pouch)
- Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.
- In a large saucepan, combine peel strips the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel-strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (should have about 3 cups).
- In an 8- to 10-quart heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving.
(Strawberry-Lemon Marmalade)carb. (g) 11, Other Carb () 1, iron (mg) 0, calcium (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, chol. (mg) 0, Thiamin (mg) 0, Potassium (mg) 12, sodium (mg) 2, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 0, fiber (g) 0, Trans fatty acid (g) 0, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 0, vit. C (mg) 4, Fat, total (g) 0, vit. A (IU) 0, cal. (kcal) 44, pro. (g) 0, sugar (g) 11