RECIPE: Strawberry Lemon Marmalade Jam
I had some leftover farmstand strawberries that I froze this summer, and I wanted to make a jam with these strawberries for holiday gifts. These strawberries were late season, so their flavors were...well...a little "tired". So I decided to take a lemon marmalade approach with the strawberries to brighten them up, and also added vanilla extract to smooth them out. The result was amazing! Hubby and friends ate these up. The combo was a big thumbs up. I almost don't want to give them away as gifts anymore.
But I will. *sigh
Strawberry Lemon Marmalade Jam
1/2 cup of lemon rinds, thinly sliced
7 to 8 cups of strawberries, hulled and rinsed
2 1/2 tablespoons of lemon juice
1 tablespoon of vanilla extract
12 tablespoons of dry pectin
12 cups of sugar
In a small saucepan, boil the lemon rinds in hot water for 5 to 8 minutes until soft. Conserve 1/4 cup of the boiled lemon water then drain the rinds.
Meanwhile, sterilize seven half-pint jars with their lids. Set on a clean towel to dry.
In a large stockpot, mash the strawberries with a potato masher. Mix with lemon juice and vanilla extract. Place pot over medium-high heat. Add the peels and the reserved lemon rind water. Sprinkle the pectin over everything and bring the whole mixture to a boil. Add all the sugar then bring back up to a boil and boil hard for 1 minute.
Ladle into sterilized jars, clean jar threads of any remnant jam. Seal finger tight and process jars in a hot water bath, boiled for 10 minutes. Let cool at room temperature untouched for 24 hours. You will hear popping as the jars seal. Any jar not sealed, store in the refrigerator. Store sealed jars up to one year in a cool, dry place.