Strawberry-Lemon Marmalade

I made this tonight and it's wonderful!

(From the Ball Book of Canning.)

1/4 cup thinly sliced lemon peel ****

4 cups crushed strawberries (about 2 quarts)

1 package powdered pectin

1 tablespoon lemon juice

6 cups sugar

Cover lemon peel with water; boil 5 minutes; drain.  Combine lemon peel, 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.  Process 10 minutes in a boiling-water canner. 

Makes 4 pints or 8 half-pints.  I made two batches and made 8 pints.  (For the lemon peel, I used a large-hole grater and just grated big pieces.)

Know the difference between a marmalade and a jam?  A marmalade has citrus peel pieces in it.

Love it!

****Suzanne's updated recipe:  I'm putting in one cup of thinly sliced lemon peel and two cups of lemon
pulp, chopped (3 or 4 lemons).  I prepared the peel and pulp the way the directions say
to do for orange marmalade–I covered it with water, brought it to a
boil then simmered for 5 minutes then let it sit for 18 hours to really
soften it all up.  I'm going to drain the water then go on with the
recipe as directed otherwise.  Makes 9 half-pints.

This does sound good……will try for my first homemade marmalade

I thought the same thing, that the next time I make it, I will at least double the lemon (if not more).  But I really love lemon, so I'm not sure that would be for everybody.  I think if you're a lemon-lover, then you want more than 1/4 cup for this recipe.

I'm canning this again today and this time I'm putting in one cup of thinly sliced lemon peel and two cups of lemon pulp, chopped.  I prepared the peel and pulp the way the directions say to do for orange marmalade–I covered it with water, brought it to a boil then simmered for 5 minutes then let it sit for 18 hours to really soften it all up.  I'm going to drain the water then go on with the recipe as directed otherwise.  I'll taste-test it before I put it in the jars to see if it needs any more sugar, but I suspect it won't–this is really sweet as it is, so I think the lemons will just cut that some.  I wanted to make this MORE like a marmalade.  I found this was really good last year, but not very marmalade-ish to me.  Not enough peel going on!  I just love and adore the orange marmalade.  The strips of orange and lemon peels in that came out like candy, so I'm hoping to make this recipe more like that, only with strawberries.   I'll report in how it comes out!

I still added the tablespoon of lemon juice as in the recipe, though with all the added lemon, I'm not sure that was technically necessary, LOL.  I just put the strawberries and lemon stuff together in the pot and you can really SEE the lemon in the recipe now.  Before, it was good, but it was just a hint of lemon.  This is going to come out a full-blown marmalade, I think.  Which is what I'm going for!

Suzanne, in this last batch, how many lemons did you use (one cup of thinly sliced lemon peel and two cups of lemon pulp, chopped), do you remember?

I also posted this in my Charleston Daily Mail column a couple weeks ago, so you can see the straight-up revised recipe here (below the cookie recipe):

http://www.dailymail.com/fooda…..1003280344