Strawberry Lemonade Marmalade By Ball Recipes

STRAWBERRY LEMONADE MARMALADE

Steps:

• Prepare water bath canner and essential equipment including mason jars, lids, and rings.
• Thinly cut all lemon peel from one lemon and cover with water in a small pot and boil for 5 minutes. Save lemon pulp for later.
• Drain lemon peels and add them to the crushed strawberries, pectin, and lemon juice from leftover pulp to a large stockpot. Stir and slowly bring to a boil and then add sugar. Stir constantly and dissolve all sugar.
• Bring back to a rolling boil for one hard minute, stirring constantly. Remove from heat and skim off any foam. Be sure to take off heat otherwise foam will keep forming.
• Ladle hot marmalade into hot jars, leave ¼ inch headspace, wipe rim, and adjust lids and rings. Process in water bath canner for 10 minutes.
• Take out of canner and let sit for 24 before taking off rings or moving. Make sure lids have popped and sealed properly.

STRAWBERRY LEMONADE MARMALADE BY BALL®

Steps:

• PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. 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.
• Quick Tip:
• Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade.

STRAWBERRY LEMON MARMALADE

Steps:

• Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
• Remove the pulp and white membrane from the lemon peel, slice peel thinly.
• Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
• Remove from heat; drain peel; set aside.
• Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
• Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
• Bring slowly to a boil.
• Add the sugar, stirring until dissolved.
• Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
• Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
• Adjust two-piece caps.
• Process 10 minutes in a boiling water canner.
• This recipe yields about 8 half-pints.