Strawberry Marmalade

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READY IN: 2hrs 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a zester, remove only the outer colored peel of the oranges and lemon.
  • Peel the fruit, removing all of the white pith.
  • Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
  • In a small bowl, combine the orange and lemon peels and ¼ cup water; let soak for 10 minutes; drain the peel and discard the water.
  • In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
  • Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
  • Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
  • Heat, stirring constantly, until the sugar is completely dissolved.
  • Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
  • Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
  • Boil, stirring constantly, for 1 minute.
  • Remove pan from heat; skim off any foam.
  • To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
  • Gently stir the marmalade to distribute the fruit.
  • Ladle the marmalade into hot jars, leaving ¼ inch headspace.
  • Wipe the jar rims and threads with a clean, damp cloth.
  • Cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.
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