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/  )