Directions:
- Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
- Remove the pulp and white membrane from the lemon peel, slice peel thinly.
- Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
- Remove from heat; drain peel; set aside.
- Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
- Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
- Bring slowly to a boil.
- Add the sugar, stirring until dissolved.
- Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
- Ladle the hot marmalade into hot jars, leaving 1/4- inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in a boiling water canner.
- This recipe yields about 8 half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.27 Kcal (1709 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 42.99mg | 2% | |
| Potassium | 279.9mg | 6% | |
| Total Carbs | 104.61g | 35% | |
| Sugars | 97.23g | 389% | |
| Dietary Fiber | 3.68g | 15% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 107.2mg | 179% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 149.95 Kcal (628 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 15.79mg | 2% | |
| Potassium | 102.81mg | 6% | |
| Total Carbs | 38.42g | 35% | |
| Sugars | 35.71g | 389% | |
| Dietary Fiber | 1.35g | 15% | |
| Protein | 0.67g | 4% | |
| Vitamin C | 39.4mg | 179% | |
| Calcium | 11.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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