Strawberry Lemon Marmalade Recipes

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:

• Puree strawberries and 2 teaspoons sugar in a blender. Set out two glasses, and spoon 3 tablespoons of the resulting strawberry puree, 4 tablespoons sugar, and 4 tablespoons lemon juice into each glass. Stir the lemonade, and add ice. Top off the glasses with seltzer water. Add more sugar if desired.

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:

• Prepare boiling water canner. Heat jars and lids in the dry cycle of your dishwasher until ready to use. (You can keep them in simmering water, but they are all wet as well as hot, if you go that route.).
• Combine the lime peel with several cups of water and bring to a boil. Boil over Med-High heat for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pot.
• Add strawberries, raspberries, and lime juice to the pot with the peel and mix well.
• Gradually stir in the pectin.
• Bring mixture to full roiling boil that can not be stirred down, over high heat, stirring constantly.
• Add entire measure of sugar, stirring to dissolve. Return mixture to full boil. Boil hard for a full minute while stirring constantly. Remove from heat.
• Ladle hot jam into hot jars, leaving 1/4 inch headspace.
• Wipe rim and center the lid on the jar. Apply band until fit is fingertip tight. Do not over-tighten.
• Process in a boiling water canner for 10 minutes.
• Remove jars and cool. Check lids for a good seal in 24 hours.

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.