Strawberry Lemon Marmalade

2.       In a large, deep stainless tell saucepan, combine lemon peel and water to cover. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid.

3.       Add strawberries and lemon juice to peel and mix well. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.

4.       Ladle hot marmalade into hot jars, leaving ¼ in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

5.       Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, and cool.