The sweet taste of strawberries blend with the tang of lemons to make this deliciously different marmalade. Spread it on English muffins or scones for wonderful treat, top on angel food cake or pound cake, put a spoonful in muffin batter when baking or use in hand pies. It's delish!
Ingredients
1/4 cup thinly sliced lemon peel
4 cups crushed strawberries
1 Tbsp lemon juice
1 package Sure Jel pectin
6 cups sugar
half-pint or pint canning jars
Method
Prepare boiling water. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
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.
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.
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.
Ladle hot jam into hot jars leaving 1/4 inch head-space. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water bath for 10 minutes.
Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Original recipe from Ball Fresh Preserving
Enjoy,
Mary