Strawberry. - Lemon Marmalade
Strawberry. - Lemon Marmalade

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, strawberry. - lemon marmalade. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Strawberry. - Lemon Marmalade is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look fantastic. Strawberry. - Lemon Marmalade is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have strawberry. - lemon marmalade using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry. - Lemon Marmalade:
  1. Get 1/4 cup thinly sliced lemon peel ( about 1 medium )
  2. Prepare 4 cup crushed strawberries ( about 2-3 pounds )
  3. Get 6 tbsp ball classic Pectin
  4. Make ready 1 tbsp lemon juice
  5. Make ready 6 cup granulated sugar
Instructions to make Strawberry. - Lemon Marmalade:
  1. Wash lemon & strawberries under cold running water, drain. Cut off yellow layer of lemon peel. Cut lemon in half & remove seeds. Extract juice. Measure 1 Tablespoon lemon juice. Remove stems & caps from strawberries. Crush strawberries one layer at a time using a potato masher. Measure 4 cups.
  2. Cook sliced lemon peel & enough water to cover in a small sausepan. Gently boil 5 minutes. Drain. Combine lemon peel & lemon juice & strawberries & pectin in a large sausepan.Bring mixture to a boil over medium high heat. Stirring constantly. Add sugar stirring until sugar dissolves. Return mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
  3. Ladle hot marmalade into hot jar. Leaving 1/4" headspace. Clean jar rim. Center lid on jar & adjust band to fingertip - tight. Place jar on rack elvated over simmering water (180º) in boiling water canner. Repeat until all jars are filled.
  4. Lower rack into simmering water. Water must cover jars by 1". Adjust heat to medium high cover canner & bring water to a rolling boil. Process 10 min.Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner. Do not retighten bands if loose. Cool 12 Hours. Check seals Label & store jars .

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