Ingredients
- 3 Tbl thinly sliced lemon peel about 2 large
- 4 c crushed strawberries about 4 pounds
- 1 Tbl lemon juice
- 1 box powdered pectin we used “Sure-gel”
- 6 c sugar
- 7 pint halfglass canning jars with lids and bands
Servings: pints
Instructions
- Prepare boiling water canner.
- Heat jars in simmering water until ready for use.
- Wash lids in warm soapy water and set bands aside.
- 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 lemon juice to peel and mix well.
- Gradually stir in pectin.
- Bring mixture to a full rolling that can not 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.
- Ladle hot jam into hot jars leaving 1/4 inch headspace.
- Wipe rim. Center lid on jar.
- Apply band until fit is fingertip tight.
- 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.
Recipe Notes
Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade.
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