Strawberry Lemon Marmalade

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READY IN: 50mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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