Recipe by Kristal Stygler
I have made this for several years and it is the best Strawberry Marmalade I've ever made. The flavor is wonderful and the presentation in the jar is beautiful.
Top Review by ChloeBaby
This is fantastic. Love the zing of lemon, great substitution to normal strawberry jam! I will be making this again, next crop of strawberries! I used liquid pectin because it was what I had and I didn't want to go to the store, so mine's a bit on the runny side, but it still looks and tastes great! Thank you for sharing!
Directions See How It's Made
- Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
- Remove the pulp and white membrane from the lemon peel, slice peel thinly.
- Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
- Remove from heat; drain peel; set aside.
- Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
- Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
- Bring slowly to a boil.
- Add the sugar, stirring until dissolved.
- Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
- Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in a boiling water canner.
- This recipe yields about 8 half-pints.