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Monday, June 11, 2012

Strawberry Lemon Marmalade

Strawberries are on sale and that means jam time.  This has become my family's favorite jam.  It is from the Ball canning site and tastes like strawberry lemonade - summertime in a jar.

Strawberry Lemon Marmalade

1/4 cup thinly sliced lemon peel (about 2 large)
4 cups crushed strawberries (about 4 1-lb containers)
1 Tbsp lemon juice
6 Tbsp Ball® RealFruit™ Classic Pectin - I have also used any box of pectin I have handy
6 cups sugar
7 (8 oz) half pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) 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. I usually just finely dice my lemon peel in a food processor and then add strawberries.  I chop the strawberries really finely to almost mush in my processor along with the already chopped lemon peel.  You cannot do the lemon at the same time as the strawberries as you will end up with pureed strawberries and chunks of lemon peel.  With it being chopped so fine the lemon peel cooks and softens just in the jam process.
3.) ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
4.) 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.
5.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.