Strawberry Marmalade

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• 2 medium valencia oranges
• 1 lemon
• 1/4 cup water
• 1/2 cup water
• 3 1/2 cups crushed strawberries (about 1 quart)
• 2 tablespoons strained fresh lemon juice
• 1/2 teaspoon unsalted butter
• 7 cups sugar
• 1 (3 ounce) package liquid pectin

Recipe

• 1 Using a zester, remove only the outer colored peel of the oranges and lemon.
• 2 Peel the fruit, removing all of the white pith.
• 3 Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
• 4 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.
• 5 In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
• 6 Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
• 7 Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
• 8 Heat, stirring constantly, until the sugar is completely dissolved.
• 9 Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
• 10 Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
• 11 Boil, stirring constantly, for 1 minute.
• 12 Remove pan from heat; skim off any foam.
• 13 To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
• 14 Gently stir the marmalade to distribute the fruit.
• 15 Ladle the marmalade into hot jars, leaving ¼ inch headspace.
• 16 Wipe the jar rims and threads with a clean, damp cloth.
• 17 Cover with hot lids and apply screw rings.
• 18 Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.