Tuesday, August 07, 2012

Strawberry-Lemon Marmalade


DearREADERS,
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     :)
DearMYRTLE,
Your friend in genealogy.

Blog: http://blog.DearMYRTLE.com
Facebook: http://www.facebook.com/DearMYRTLE
Twitter: @DearMYRTLE
G+: +Pat Richley-Erickson
Second Life: Clarise Beaumont    
http://www.youtube.com/user/DearMYRTLE



7 comments:

  1. Oh, that sounds delicious! I haven't canned anything in years, but the idea of combining two favors I love just may be enough incentive to try my hand at it again. Thank you for sharing! P.S. I like the pics you added because I'm a visual kind of gal!

    ReplyDelete
  2. @CLT go for it! Let me know how it turns out. I've decided I like this better than regular strawberry cooked jam. I never liked the freezer jams, as they seem too runny to me. I too love pics, as they are inspiring.

    ReplyDelete
  3. Jennifer wrote to inquire if it was worth buying the Better Homes and Gardens CANNING magazine referenced above. I told her yes, as there were quite a few great recipes in it that tickled my fancy. I am a good cook, not a great cook, so when recipes inspire me, it is unusual. :)

    ReplyDelete
  4. I only like lime marmalade but this sounds delicious! Thanks for the recipe :-) Jo

    ReplyDelete
    Replies
    1. Never heard of lime marmalade, Jo, how about sharing your recipe?

      Delete
  5. Can't decided whether to praise you or complain... I came looking - just wandering around the computer - for genealogy. Now I've invested in a canning kettle for the first time in 15 years, peeled lemons, crushed strawberries and am awaiting awesome strawberry marmalade - boiling in the kettle as we speak... Thanks!!!

    ReplyDelete