Strawberry Marmalade

1. 1

   Peel outer layer of oranges and lemons; set aside.

2. 2

   Remove the white membrane from fruit and discard.

3. 3

   Set the fruit aside.

4. 4

   Chop peels; place in a large saucepan.

5. 5

   Add water and baking soda; cover and bring to a boil.

6. 6

   Simmer for 10 minutes.

7. 7

   Meanwhile, section oranges and lemons, reserving juice.

8. 8

   Add fruit and juice to saucepan; cover and simmer for 20 minutes.

9. 9

   Add strawberries. Measure fruit; return 4 cups to the saucepan (if have more than 4 cups, discard any extra; if less, add water to equal 4 cups).

10. 10

    Add sugar and mix well.

11. 11

    Boil, uncovered, for 5 minutes.

12. 12

    Remove from the heat; stir in pectin.

13. 13

    Stir for 5 minutes to cool; skim off foam.

14. 14

    Pour into half-pint jars or freezer containers, leaving 1/4-inch headspace.

15. 15

    Adjust caps.

16. 16

    Process for 10 minutes in a boiling-water bath or store in the freezer.

17. 17

    Serve with toast or biscuits.

18. 18

    about 10 half-pints.

No additional tips available.