Strawberry - Lemon Marmalade Recipe

 

Strawberry - Lemon Marmalade

1 lemon
12 oz strawberries (about 2 cups)
1 C sugar


Using a vegetable peeler, peel the skin from the lemon and cut it into thin strips, juice the lemon, reserving the seeds in a cheesecloth baggie. Combine peel strips and juice and seeds with 1 C boiling water.

Chop strawberries and mix with 1/2 c sugar



Let strawberries macerate, and lemon peels soak for at least 4 hours, up to 24 hours.

Throw lemon mix into a pan and bring to a boil, simmer for 20-30 min until the liquid is greatly reduced and the peels are tender. Remove the seed bag, squeezing to get all the juice out.



Puree half the strawberry mix and throw everything into the pan with the lemon mix. Simmer for a few minutes and then add the last 1/2 c sugar, stir until it is fully dissolved and then bring to a hard boil for about 3-5 minutes, until jam reaches 220degrees.


(it must be noted, that I really should have used a much larger pot here)

Spoon into prepared jars and boiling water bath process for 10 minutes.

Makes 3 quarter pints


(a combination of three recipes:
http://www.foodinjars.com/2011/06/urban-preserving-small-batch-strawberry-vanilla-jam/
http://hezzi-dsbooksandcooks.blogspot.com/2011/06/strawberry-lemon-marmalade.html
http://www.foodinjars.com/2010/02/three-citrus-marmalade-recipe/  )

Grapefruit Marmalade Recipe

Grapefruit Marmalade


2 lbs Grapefruit (~2 fruits)
3 C water
3 C sugar

scrub the grapefruit to remove any wax.

Juice grapefruit, reserving any solids and seeds, set juice aside.(you should get roughly one cup of juice per lb of fruit)

Peel internal membrane and pith bits from the inside of the peel shells. Place reserved solids, seeds and membrane into a jelly bag or a pouch made of two layers of cheesecloth - this is your 'pectin pouch'.

Slice the grapefruit peel into thin strips.

Put reserved juice, pectin pouch, peel strips and water into a large bowl. Let sit 24 hours in the fridge.

Place peel and juice mix into a large pot and bring to a simmer.  Let simmer partially covered, for at least 1 hour, stirring occasionally and squeezing the pectin pouch with the back of your spoon, until peel is tender.



Remove pectin pouch, squeezing out as much of the pectin full goo as you can.  Be careful not to burn your fingers.

Slowly add in the sugar, and return to a simmer, stirring to dissolve.

Bring the marmalade to a full rolling boil that cannot be stirred down, boil until the temperature reaches 220F.  Remove from the heat, let sit for about 5 minutes stirring occationally.

Spoon into prepared jars and process in a boiling water bath for 15 minutes.

Makes 2 pints.