Strawberry Lemon Marmalade Jam
Ingredients:
1/2 cup of lemon rinds, thinly sliced
7 to 8 cups of strawberries, hulled and rinsed
2 1/2 tablespoons of lemon juice
1 tablespoon of vanilla extract
12 tablespoons of dry pectin
12 cups of sugar
Directions:
In a small saucepan, boil the lemon rinds in hot water for 5 to 8 minutes until soft. Conserve 1/4 cup of the boiled lemon water then drain the rinds.
Meanwhile, sterilize seven half-pint jars with their lids. Set on a clean towel to dry.
In a large stockpot, mash the strawberries with a potato masher. Mix with lemon juice and vanilla extract. Place pot over medium-high heat. Add the peels and the reserved lemon rind water. Sprinkle the pectin over everything and bring the whole mixture to a boil. Add all the sugar then bring back up to a boil and boil hard for 1 minute.
Ladle into sterilized jars, clean jar threads of any remnant jam. Seal finger tight and process jars in a hot water bath, boiled for 10 minutes. Let cool at room temperature untouched for 24 hours. You will hear popping as the jars seal. Any jar not sealed, store in the refrigerator. Store sealed jars up to one year in a cool, dry place.
- Sugar-Free, Low-Carb, Olive Oil Chocolate Hazelnut Tart - February 18, 2023
- Easy Slow Cooker French Onion Soup - November 28, 2022
- Recipe: Chicken Vindaloo with Whole Foods Vindaloo Curry Powder - January 22, 2022
