Strawberry Lemon Marmalade

1. 1

   Squeeze lemon half, reserve 1 Tablespoon of lemon juice.

2. 2

   Remove the pulp and white membrane from the lemon peel, slice peel thinly.

3. 3

   Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.

4. 4

   Remove from heat; drain peel; set aside.

5. 5

   Slice the strawberries; measure 4 1/2 cups of prepared strawberries.

6. 6

   Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.

7. 7

   Bring slowly to a boil.

8. 8

   Add the sugar, stirring until dissolved.

9. 9

   Bring to a rolling boil; boil hard for 1 minute, stirring constantly.

10. 10

    Ladle the hot marmalade into hot jars, leaving 1/4- inch headspace.

11. 11

    Adjust two-piece caps.

12. 12

    Process 10 minutes in a boiling water canner.

13. 13

    This recipe yields about 8 half-pints.

* Per serving · 4 servings · Values may vary.

No additional tips available.