Strawberry Lemon Marmalade
This post is sponsored by the makers of Ball® home canning products.
When life gives you lemons (and strawberries) what do you do? Make lemon marmalade, duh! We will probably make some lemonade too for you purists, but today isn’t that day!
My mother in law snuck and dropped off a giant case of lemons on my doorstep. I knew exactly what to make! This strawberry lemon marmalade from the makers of Ball® Home Canning Products is sweet, zippy, and the perfect addition to your spring and summer meals. I enjoy it on biscuits, in between lemon cake layers, with vanilla ice cream, and on toast! The possibilities are really plentiful when such a delicious concoction is available!
This recipe makes 7 half pint jars that are awesome to give as gifts! Put a sweet little ribbon around them and give it to a friend or neighbor for Easter!
Recipe:
1/4 cup thinly sliced lemon peel (about 1 large)
4 cups crushed strawberries (about 2.5 lb)
1 tbsp bottled lemon juice
6 tbsp Ball® RealFruit™ Classic Pectin
6 cups sugar
Wash lemon and strawberries under cold running water; drain. Cut off yellow layer of lemon peel. Thinly slice lemon peel; measure 1/4 cup sliced lemon peel. Remove stems and caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 4 cups of crushed strawberries.
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Combine lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
Add strawberries and bottled lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that cannot be stirred down, over high heat, stirring constantly.
Add entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
NEXT, LET'S CAN IT!
Ladle hot jam into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
*Disclosure: This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
