Strawberry Lemon Marmalade

I just made this recipe, and it is soooo good! Beautiful, jewel-toned strawberry jam with a touch of lemon--I found the recipe in the Ball powdered pectin box. My chef husband gave me a bar zester years ago, and I use it to get a fine, delicate lemon peel with no pith. If you don't have a zester, prepare the peel to your preference, but be sure to remove as much of the pith as possible. This jam set up quickly for me, and I would recommend turning the jars after they seal to distribute the fruit pieces. I can't wait to give this as gifts for the holidays!

• Ready In: 55 mins
• Yields: 7 pints

Ingredients

• 4  cups  crushed strawberries (about 4-1 pound containers)
• 1⁄4 cup  thinly-sliced lemon peel (about 2 medium)
• 1  tablespoon lemon juice
• 6  cups sugar
• 1 (1 3/4ounce) package  dry pectin
• 1⁄2 teaspoon butter

Directions

1. Hull and crush berries one layer at a time.
2. Combine lemon peel and water to cover.
3. Simmer 5 minutes.
4. Drain and discard liquid.
5. Add peel to prepared strawberries.
6. Place strawberry mixture, lemon juice and butter in a large pan.
7. Add pectin and mix well.
8. Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
9. Boil for 1 minute, then add sugar all at once, stirring to dissolve.
10. Return mixture to a full rolling boil, and boil for 1 minute, stirring constantly.
11. Remove from heat, skim foam if necessary.
12. Pour into prepared jars, seal, and water-bath process for 10 minutes.
13. Remove jars from canner, place on a clean towel to cool.