Strips of lemon peel give this tangy preserve a delicious bitter edge.

Source: Midwest Living


Recipe Summary

55 mins
30 mins
5 mins
1 hr 30 mins
6 half-pints


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

44 calories; carbohydrates 11g; sugars 11g; vitamin c 3.5mg; sodium 2mg; potassium 12mg.