Email to Cat      

Strawberry Meyer Lemon Marmalade

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"It happens every February. Standing in line at my local produce market with a basket of roots and greens, I smell strawberries. I buy a pound but, sadly, they're never as good as summer berries and so into the jam pan they go. Paired with a few Meyer lemons, the end result is a loosely set spread that evokes strawberry lemonade."

List of Ingredients

â—¦ 1 pound Meyer lemons
â—¦ 1 pound strawberries
â—¦ 2 cups granulated sugar


Recipe

Wash and dry the lemons. Trim off the ends and slice the fruit in half from top to bottom. Using a sharp paring knife, cut out the pithy center core of each lemon half and remove the seeds. Reserve both the pithy cores and seeds (we'll be using them as a pectin source). When all lemons have been trimmed, slice the halves into thin half-moons, place in a glass or plastic bowl, and cover with 2 cups of water. Gather up the reserved seeds and pith and tie them up tightly in the center of a cheesecloth square. Add this bundle to the lemon slices. Cover and set aside.

While the lemon slices soak, wash the strawberries and chop them well. Place them in a separate glass or plastic bowl and add the sugar. Stir to combine and cover. Let both bowls sit for at least an hour and up to 3 hours. Stir the strawberries once or twice, if possible, to help the sugar draw out their liquid.

When you're ready to cook the marmalade, prepare a boiling water bath and four half-pint jars. Place four lids in a small saucepan of water and bring to a gentle simmer.

Pour the lemon mixture and the strawberries mixture into a wide, nonreactive pan. Bring to a boil and cook over medium-high heat for 30 to 40 minutes, stirring regularly. The marmalade is done when it reaches and holds 220° F, looks shiny, and is able to pass the plate test.

Funnel the finished marmalade into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lids and rings, and process in boiling water for 10 minutes.

Makes 4 half-pint jars