This is a nice change from regular strawberry jam. The lemon gives such a nice, bright boost of flavour. Perfect for Sunday brunch with your honey. Not just for toast or a bagel, try it on pancakes in place of regular syrup. Enjoy!
2 medium Lemons
1/2 Cup Water
1/8 tsp. Baking Soda
3 Cups Strawberries, crushed (about 6 cups whole berries)
5 Cups Sugar
1 – 6-ounce package (2 foil pouches) liquid Fruit Pectin
Score the peel of each lemon into 4 lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape the pith (white portions) of the peels; discard pith. Cut peels into thin strips (a real pita of a job, my heartfelt, advanced apologies).
In a large saucepan, combine peel strips, water and baking soda. Bring to boiling; reduce heat. Simmer, covered for 20 minutes. Do not drain.
Section lemons, reserving juice. Discard seeds. Add lemon sections and juice to peel strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered for 10 minutes (you should have about 3 cups mixture).
In an 8-10 quart heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring cconstantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for one minute, stirring constantly.
Remove from heat and quickly skim off any foam with a metal spoon.
Ladle hot marmalade into hot, sterilized canning jars leaving a 1/4 inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling water canning bath for 5 minutes. Start timing when water returns to a boil after placing jars in canner.
Allow to cool on wire racks and let sit for 24 hours.
Makes 6 half-pint jars