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Strawberry-Lemon Marmalade

Source of Recipe


From "Ball Blue Book of Preserving"






List of Ingredients



• 1/4 cup thinly sliced lemon peel
  
• 4 cups crushed strawberries (about 2 quarts)
  
• 1 package powdered pectin
  
• 1 Tbsp lemon juice
  
• 6 cups sugar
  






Instructions



1. Cover lemon peel with water; boil 5 minutes. Drain.
   
   
2. Combine lemon peel, strawberries, powdered pectin and lemon juice in a large saucepot. Bring slowly to a boil. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
   
   
3. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
   
   Makes about 7 half-pints.