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Strawberry Marmalade

Source of Recipe


Adapted from "Blue Ribbon Preserves"






List of Ingredients



• 2 medium oranges
  
• 1 lemon
  
• 3/4 cup water (divided)
  
• 3-1/2 cups crushed strawberries (about 1 quart whole berries)
  
• 2 Tbsp strained fresh lemon juice (1 small lemon)
  
• 1/2 tsp butter
  
• 7 cups granulated sugar
  
• One 3-ounce pouch liquid pectin
  






Instructions



1. Wash 8 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
   
   
2. Using a zester, remove only the outer colored peel of the oranges and lemon. Or, with a sharp paring knife, thinly slice off the zest, then cut into fine strips. Peel the fruit, removing all of the white pith. Separate the orange and lemon segments from the white membrane and remove any seeds. Discard the membrane. Chop the fruit and set aside. In a small bowl, combine the orange and lemon peels and 1/4 cup of the water. Let soak for 10 minutes. Drain the peel and discard the water.
   
   
3. In an 8-quart non-aluminum pan, combine the drained peel, chopped oranges and lemon, and the remaining 1/2 cup of water. Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer for 15 minutes.
   
   
4. Add the strawberries, lemon juice and butter to the citrus mixture. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high. Bring the mixture to a full, rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
   
   
5. To prevent floating fruit, allow the marmalade to cool 5 minutes before filling the jars. Gently stir the marmalade to distribute the fruit. Ladle the hot marmalade into one hot jar at a time, leaving 1/4-inch headspace. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet).
   
   Makes about 8 half-pints.