Featured Recipe Strawberry Lemon Marmalade

Steps:

• Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
• Remove the pulp and white membrane from the lemon peel, slice peel thinly.
• Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
• Remove from heat; drain peel; set aside.
• Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
• Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
• Bring slowly to a boil.
• Add the sugar, stirring until dissolved.
• Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
• Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
• Adjust two-piece caps.
• Process 10 minutes in a boiling water canner.
• This recipe yields about 8 half-pints.

Steps:

• Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• Chill a small plate in the freezer for 30 minutes. Meanwhile, put all ingredients into a large, heavy nonreactive pot and bring to a boil, stirring occasionally. Reduce heat to medium and simmer, skimming foam off the surface, for 25 to 35 minutes. (The foam can be kept and used as a topping for ice cream or yogurt.) To test marmalade for doneness, drop a small spoonful onto the chilled plate, wait about 5 seconds, then run your finger through center of marmalade. When it???s thick enough, the line made by your finger should remain clear. If the marmalade holds its shape, remove from pot the stove and proceed to next step. If the marmalade runs back together, continue to cook, return the plate to the freezer, and check again in a few minutes. Ladle into jars, seal tightly, and cool to room temperature. Keeps for up to 3 weeks refrigerated. Note: For the best results, choose strawberries that have been frozen without added sugar or syrup. Source: http://www.oprah.com/food/Strawberry-Lemon-Marmalade#ixzz2BDxuyVNR

Steps:

• Hull and crush berries one layer at a time.
• Combine lemon peel and water to cover.
• Simmer 5 minutes.
• Drain and discard liquid.
• Add peel to prepared strawberries.
• Place strawberry mixture, lemon juice and butter in a large pan.
• Add pectin and mix well.
• Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
• Boil for 1 minute, then add sugar all at once, stirring to dissolve.
• Return mixture to a full rolling boil, and boil for 1 minute, stirring constantly.
• Remove from heat, skim foam if necessary.
• Pour into prepared jars, seal, and water-bath process for 10 minutes.
• Remove jars from canner, place on a clean towel to cool.

Steps:

• Stir strawberries and sugar in large bowl. Let stand until berries release juices, about 5 minutes. Stir in marmalade, lemon juice and vinegar. Chill at least 30 minutes and up to 4 hours.

Steps:

• Wash the lemon and limes and shred them finely.
• Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
• Put the jars into a large kettle with water to about one inch above the rims.
• Turn on the heat about 25 minutes before the jars will be needed.
• They should boil 10 minutes to be sterilized.
• Put the lemon and lime shreds in a large, broad pot with the water, and the seeds, and boil for ten minutes.
• Wash, hull and slice the strawberries.
• Add the sugar and strawberries to the pot.
• Continue boiling until it is thick and looks inclined to set, about 30 minutes longer.
• Stir regularly.
• Fish out the seeds, draining them well.
• I open the tea ball and press with the back of a spoon.
• Spoon the marmalade in sterilized jars and seal them according to the manufacturer's instruction.
• (Generally, boil lids for 5 minutes.) Process in boiling water for 5 minutes.

Steps:

• Using a zester, remove only the outer colored peel of the oranges and lemon.
• Peel the fruit, removing all of the white pith.
• Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
• In a small bowl, combine the orange and lemon peels and ¼ cup water; let soak for 10 minutes; drain the peel and discard the water.
• In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
• Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
• Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
• Heat, stirring constantly, until the sugar is completely dissolved.
• Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
• Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
• Boil, stirring constantly, for 1 minute.
• Remove pan from heat; skim off any foam.
• To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
• Gently stir the marmalade to distribute the fruit.
• Ladle the marmalade into hot jars, leaving ¼ inch headspace.
• Wipe the jar rims and threads with a clean, damp cloth.
• Cover with hot lids and apply screw rings.
• Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.