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.
Servings: 9 half-pintsPrep Time: 18 hours, divided Cook Time: 10 minutes
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
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.
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