Strawberry Lemon Marmalade

1. 1

   Score the peel of the lemon, then peel with your fingers.

2. 2

   Use a sharp knife to scrape off the bitter pith and discard the white pith.

3. 3

   You will be tired of doing this after about half the available peel; this is okay, you have enough.

4. 4

   Cut the peel into thin strips; combine the lemon strips, water, baking soda in a saucepan.

5. 5

   Bring to a boil, then cover, reduce heat and simmer 10 minutes.

6. 6

   Section lemons preserving any juice, but discarding seeds.

7. 7

   Combine with peels, stir in crushed strawberries, bring to a boil, reduce heat, cover, simmer 5 to 10 minutes.

8. 8

   Stir in pectin, boil for 1 minute, skim off any foam.

9. 9

   If you are going to double or triple the recipe for canning, it will need to process 5 minutes in a boiling water canner.

* Per serving · 4 servings · Values may vary.

No additional tips available.