Strawberry-Lemon Marmalade
Source of Recipe
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1/2 med lemon
1/4 teaspoon baking soda
2 quarts strawberries
1 package powdered pectin
6 cups sugar
Squeeze lemon half, reserving 1 tablespoon lemon juice. Remove pulp and white membrane from lemon peel. Thinly slice peel. Combine peel and baking soda in a small saucepot. Add just enough water to cover peel; simmer 5 minutes. remove from heat; drain peel; set aside. Slice strawberries; measure 4 1/2 cups prepared strawberries. Combine strawberries, lemon juice, lemon peel and pectin in a large saucepot. Bring slowly to a boil. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard for 1 minute, stirring constantly. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 8 half-pints.
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