This is going to be one of my favorites in the middle of the winter. It tastes like strawberry lemonade in a jar. Bright and fruity and sunny. I was unable to find organic Meyer lemons this year, but the fact that I found any makes me incredibly happy. Suffice it to say they were scrubbed thoroughly before making marmalade out of them, the same as any of my non-organic citrus. At $2.99 for four lemons and $1.79 per pound of strawberries this isn’t the cheapest marmalade, but its definitely worth the cost and effort.
The strawberries were beautiful and very perfectly ripe. Which is saying alot for berried shipped from sunny California all the way to CT to the supplier and then up to New Hampshire to my store. Its a constant battle to find nice containers with no unripe or over ripe berries. A quick rinse and coring starts the process.
From there its a matter of scrubbing and then peeling the lemons. I used a veggie peeler. The peel is then cut into thin strips and then cooked to soften. They are drained, rinsed, and then the berries and pectin are added and brought to a boil.
Once thats boiled a bit the sugar is added and its boiled again. At which point you can see the set starting to come together.
At this point all that is left is to jar it up and process in a hot water bath. Of course any leftover goes great with fresh baked bread, toast or on crackers with a goats cheese. Yummy.
Strawberry Lemon Marmalade-from Ball’s Blue Book of Canning
Featuring Ball® RealFruit™ Classic Pectin Makes about 3 (8 oz) half pints
2 Tbsp thinly sliced lemon peel (about 1 large)
2 cups crushed strawberries (about 2 1-lb containers)
1-1/2 tsp lemon juice
3 Tbsp Ball® RealFruit™ Classic Pectin
3 cups sugar
3 (8 oz) half pint glass preserving jars with lids and bands
1.) Prepare your jars, lids and hot water canner.
2.) Combine lemon peel and water to cover in a suitable sized pan. Bring to a boil over medium-high heat and boil for 5 minutes, or until peel is softened. Drain and discard liquid. Return peel to same pan.
3.) Add strawberries and lemon juice to peel and combine. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly to prevent sticking.
4.) 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. You can also let the marmalade cool slightly while stirring to help keep the peels from floating in the jar.
5.) Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Options: Use lime peel and lime juice for a strawberry lime marmalade.