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1
Using a zester, remove only the outer colored peel of the oranges and lemon.
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2
Peel the fruit, removing all of the white pith.
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3
Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
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4
In a small bowl, combine the orange and lemon peels and 1/4 cup water; let soak for 10 minutes; drain the peel and discard the water.
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5
In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and 1/2 cup water.
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6
Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
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7
Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
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8
Heat, stirring constantly, until the sugar is completely dissolved.
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9
Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
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10
Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
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11
Boil, stirring constantly, for 1 minute.
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12
Remove pan from heat; skim off any foam.
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13
To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
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14
Gently stir the marmalade to distribute the fruit.
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15
Ladle the marmalade into hot jars, leaving 1/4 inch headspace.
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16
Wipe the jar rims and threads with a clean, damp cloth.
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17
Cover with hot lids and apply screw rings.
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18
Process half-pint jars in a 200u00b0 water bath for 10 minutes; pint jars for 15 minutes.
