Everyone who tries this marmalade loves it. Maybe it’s because of the sweet-sour flavor from the berries and fresh lemon, or because it’s delicious spread on anything—or eaten straight from the jar. Sheila uses a hand mixer to blend the fruit, which makes for a thicker and creamier marmalade. If you enjoy a marmalade with pieces of fruit and that spreads more like a preserve, crush the strawberries instead.
MAKES: five to six 8-ounce jars
INGREDIENTS:
- 2 to 4 lemons
- 2 cups water
- 4 cups blended or crushed strawberries (4 to 5 pints whole strawberries)
- 1 box (2 ounces) powdered pectin
- 6 cups granulated sugar
INSTRUCTIONS:
- Using a soft scrub brush, thoroughly scrub the lemons, then rinse well and dry. Using a zester, remove only the outer colored portion of the lemon peel in thin strips. Or use a paring knife to
remove the peel and then slice it into very thin strips. Measure out ¼ cup. Squeeze one of the lemons and measure out 1 tablespoon of juice. - In an 8-quart stainless steel stockpot, combine the lemon peel and water. Bring the mixture to a boil over medium-high heat and boil until the peel is softened, about 5 minutes. Drain off
and discard the liquid. - Add the strawberries and lemon juice to the boiled peel and mix well. Stir in the pectin until well combined. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
- Ladle the marmalade into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
