Sweet strawberries and bright lemons come together in this sunny marmalade, creating a perfect balance of fruity sweetness and citrusy tang. Spread it on toast, swirl it into yogurt, or spoon it over desserts for a taste of summer in every bite.
Yield: ~ 7, half pint jars
Prep: 30 Minutes
Processing: 10 Minutes
Ingredients:
• ¼ cup thinly sliced lemon peel (~1 large)
• 4 cups crushed strawberries (~2.5 lbs)
• 1 Tbsp bottled lemon juice
• 6 Tbsp Ball® RealFruit™Classic Pectin
• 6 cups granulated sugar
Instructions:
Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Wash lemon and strawberries under cold running water; drain.
• Cut off yellow layer of lemon peel. Thinly slice lemon peel; measure 1/4 cup sliced lemon peel.
• Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato
masher. Measure 4 cups of crushed strawberries.
Cook:
• Combine lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-
high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
• Add strawberries and bottled lemon juice to peel and mix well. Gradually stir in pectin. Bring
mixture to a full rolling that cannot be stirred down, over high heat, stirring constantly.
• Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1
minute, stirring constantly. Remove from heat. Skim off foam if necessary.
Can:
• Ladle hot jam into a hot jar, leaving ¼ inch headspace. Remove air bubbles.
• Wipe jar rim clean with a damp paper towel or cloth. Center lid on jar. Screw band down until
resistance is met, then increase to fingertip tight.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil.
Process jars 10 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit for
5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids
for seal, they should not flex when center is pressed. Remove rings and label jars. Store in a cool,
dark place.
Source:
https://www.ballmasonjars.com/blog?cid=strawberry-lemon-marmalade