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Sunday, April 15, 2012

♥ Strawberry Marmalade ♥

•2 medium oranges
•2 medium lemons
•1/2 cup water
•1/8 teaspoon baking soda
•1 quart ripe strawberries, crushed
•7 cups sugar
•1 pouch liquid fruit pectin (half of a 6-ounce package)

•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.

• Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Carefully ladle into hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles; wipe rips and adjust lids. Process for 10 minutes in a boiling-water canner or store in the freezer. Serve with toast or biscuits.

Yield: about 10 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

~~Country Extra May 1994~~

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