I am absolutely in love drinking strawberry lemonade in the summertime. It is so refreshing and delicious. So when I came across strawberry lemon marmalade recipe in my Ball canning cookbook, I just had to make it. I renamed it as strawberry lemonade marmalade because it tastes just like the drink, especially with all the sweetness of the white granulated sugar added.
There are a couple of things to know when making this recipe. First, it’s a strawberry marmalade and canning anything strawberry had a high tendency to foam. After boiling for a hard minute, take off heat and let foam collect at the top. Skim off as much foam as possible. If you keep heating and boiling the marmalade then more foam will keep forming. It can be a nightmare if you don’t follow this step. You really don’t want too much foam in your canning jars. Not only is it unattractive but it causes too much air pockets that can cause spoilage. I find it nearly impossible to get every bit of the foam out so a little bit is okay.
Secondly, this recipe uses one entire lemon. You will need to cut the peel off a clean lemon, removing as much of the pith as possible and slicing it thinly. You should be left with a whole and intact lemon pulp with juice. Squeeze the pulp into a bowl to collect the lemon juice. Throw away or compost the seeds and leftover and drained pulp. It’s simple and effective way to can using an entire lemon with very little trash or parts to save for later.
This water bath canning recipe was taken from Ball’s Guide to Preserving, 2013 edition.
This is a water bath canning recipe. It is only the recipe and this post is not detailed in how to water bath can. Please familiarize yourself with instruction on the proper and safe methods for home preservation. If you do not can this recipe, please cover and store it in the refrigerator.