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This is a recipe I created after I made a strawberry-lemon marmalade from a book last year. The published recipe had too little lemon for me. It tasted too much like plain strawberry jam. This is the recipe I came up with to satisfy my strawberry-lemon fantasies–and it’s divine. I promise.
Difficulty: Easy
Servings: 9 half-pints
Prep Time: 18 hours, divided Cook Time: 10 minutesIngredients
1 cup thinly sliced lemon peel
2 cups lemon pulp, chopped
4 cups crushed strawberries
1 package powdered pectin
1 tablespoon lemon juice
6 cups sugar
Directions
Place lemon peel and pulp in a pot with just enough water to cover. Bring to a boil and simmer 5 minutes. Turn off heat; cover with a lid and let sit for 12 to 18 hours. Drain water. Combine lemon peel and pulp, strawberries, pectin, and lemon juice in a large pot. Bring to a boil. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. (I add a bit of butter to prevent foam.) Ladle hot marmalade into jars, leaving 1/4-inch headspace. Adjust two-piece caps. BWB 10 minutes.
Categories: Boiling Water Bath, BWB Marmalades & Conserves, Canning, Preserving
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9:59
pm
Divine is a GOOD word for this. Thank you Suzanne for sending me home with goodies. This is what I opened first and WOW! it’s amazing!
12:40
pm
I made this the other day using low-sugar pectin and only 4 c sugar. It was amazing.
Today I made it using oranges instead of lemons (and 4 c sugar). Equally delightful!