Quick Strawberry Lemon Marmalade
-(makes about seven 8oz. jars
-(makes about seven 8oz. jars
Ingredients:
¼ c. thinly sliced lemon peel
water
4 c. crushed hulled strawberries
1 Tbs. lemon juice
1 pkg. (1.75oz.) regular powdered fruit pectin
6 c. granulated sugar
¼ c. thinly sliced lemon peel
water
4 c. crushed hulled strawberries
1 Tbs. lemon juice
1 pkg. (1.75oz.) regular powdered fruit pectin
6 c. granulated sugar
1. Prepare canner, jars and lids.
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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.