This strawberry marmalade recipe tastes like a refreshing summer drink in a sweet, spreadable format.
Try the homemade marmalade stirred into oatmeal or yogurt or on top of pancakes or waffles, too.
Ingredients
2mediumlemons
12cupwater
18tsp.baking soda
3cupscrushed strawberries(about6cupswhole berries)
5cupssugar
12of a (6-oz.)
Credit: Scott Little
Using a sharp knife, scrape off the white portions of peels; discard.
Cut peels into thin strips.
In a large saucepan, combine peel strips the water, and baking soda.
Bring to boiling; reduce heat.
Simmer, covered, for 20 minutes.
Section lemons, reserving juice; discard seeds.
Add lemon sections and juice to peel-strips mixture.
Stir in crushed strawberries.
Return to boiling; reduce heat.
Simmer, covered, for 10 minutes (should have about 3 cups).
In an 8- to 10-quart heavy pot, combine lemon-strawberry mixture and sugar.
Bring to a full rolling boil, stirring constantly.
Quickly stir in pectin.
Return to a full rolling boil, stirring constantly.
Boil hard for 1 minute, stirring constantly.
Quickly skim off foam with a metal spoon.
Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace.
Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling).
Remove jars from canner; cool on wire racks.
Allow to set at room temperature for 2 weeks before serving.
2,000 calories a day is used for general nutrition advice.
