Saturday, June 11, 2011

Quick Strawberry-Lemon Marmalade


This recipe I found in the Ball Complete Book of Home Preserving . Last summer my canning buddy, Kelly, introduced me to this extensive book of helpful tips and some really great recipes. And, since last summer we're now separated by a few states, I bought my own copy just a few weeks ago.
This marmalade is bright and refreshing. If made exactly to recipe then you can expect a sweet frontal assault followed by an equalizing tartness that really hits the spot. I may not have any of this left by the time winter gets here when I most need a reminder of warmer days. I'm almost certain scones were made just for the purpose of being slathered in this marmalade.
I tend to like things more on the tart side, so the next time I make this I will use no sugar pectin and far less sugar.
Here's the basic run down. And, as is always the case, I deviated slightly from this following recipe.

p. 93
Yeild: about 7 half pints

1/4 cup thinly sliced lemon peel
water
4 cups crushed hulled strawberries
1 tbsp lemon juice
1 package regular powdered fruit pectin
6 cups granulated sugar

1. Prepare canner, jars, and lids
2. In a large, deep stainless steel saucepan (I used my Calphalon dutch oven and it works fine), combine lemon peel and water to cover. Bring to boil over medium high heat and boil for 5 min until peel is softened. Drain and discard liquid.
3. Add strawberries and lemon juice to peel and mix well. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
4. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.