Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, strawberry. - lemon marmalade. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Written by Marisa of Food in Jars. I realize that for some of you, the Meyer lemons will be the hard-to-find element in this recipe. This strawberry marmalade recipe tastes like a refreshing summer drink in a sweet, spreadable format.
Strawberry. - Lemon Marmalade is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Strawberry. - Lemon Marmalade is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have strawberry. - lemon marmalade using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Strawberry. - Lemon Marmalade:
- Take 1/4 cup thinly sliced lemon peel ( about 1 medium )
- Take 4 cup crushed strawberries ( about 2-3 pounds )
- Make ready 6 tbsp ball classic Pectin
- Get 1 tbsp lemon juice
- Prepare 6 cup granulated sugar
Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot. Ladle the hot marmalade into hot jars, leaving ¼- inch headspace. This is why Strawberry Lemon Marmalade is perfect. Strawberry jelly is a little sweet for my taste.
Instructions to make Strawberry. - Lemon Marmalade:
- 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.
- 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.
- 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.
- 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 .
Throw in some lemon and you have some tart to balance out the sweet. When marmalade has reached the desired consistency, remove from heat and skim off foam. This is a recipe I created after I made a strawberry-lemon marmalade from a book last year. The published recipe had too little lemon for me. It tasted too much like plain strawberry jam.
So that is going to wrap it up for this special food strawberry. - lemon marmalade recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
