Tuesday, August 07, 2012

Strawberry-Lemon Marmalade

I made 7 half-pints last night, to Mr. Myrt's delight. Normally I don't like marmalade, but this yummy recipe really jumped off the page at me. I had to try it. It's from the 2012 Better Homes and Gardens Special Interest Publications: Canning. Unfortunately their website doesn't have the recipe on it, yet. This is my abbreviated version, with my own pics and comments.

START with 2 medium lemons - Score peel, then section, reserving the lemon sections. Discard white part of rind. (Even though it was a lot of hard work to remove the white membrane from inside of the lemon peel, it was worth the effort. Be sure to use a very sharp knife to make long, thin slices of the peel for this recipe.) Cut rind into thin slices.

Bring to a boil then simmer in large saucepan for 20 minutes: 
  • thinly sliced lemon peels.
  • 1/2 cup water
  • 1/8 teaspoon baking soda

Add and simmer for 10 more minutes:
  • finely chopped lemon sections and any lemon juice to large saucepan above
Next, add and bring to a full  boil:

  • 3 cups crushed strawberries (about six cups whole berries)
  • 5 cups sugar
Quickly stir in 1 foil pouch liquid fruit pectin, then bring to a hard boil for one minute.

Pack marmalade into 1/2 pint or 1/4 pint sterilized jars with 1/4 inch head space. Wipe jar rim, secure new canning lid with ring. Process in water-bath canner for 5 minutes, once the water returns to boiling. Processing time may be longer in in higher elevations. Good to store for up to one year in the pantry under normal conditions.

STAND: 2 weeks before opening, to allow the flavors to merge.


 We couldn't wait the two weeks, and tried some of the marmalade. It was marvelous, if I do say so myself.

Happy family tree climbing!
Myrt     :)
Your friend in genealogy.

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