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
- 3 cups crushed strawberries (about six cups whole berries)
- 5 cups sugar
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.