Strawberry Season

Strawberry season is in full swing and the berries are lovely. Below is a recipe for strawberry lemon; in which I made a few weeks ago at a jam and jelly workshop held at the Brown County UW-Extension Office.

This jam is easy to make, tastes great and sets up quickly. Enjoy!

Preparation for Jams, Jellies and Fruit Preserves: Wash half-pint home canning jars in warm, soapy water and sterilize by boiling for 10 minutes. Keep hot until filled. Pre-treat two-piece vacuum seal canning lids according to package directions to ensure a good seal.

Strawberry-Lemon Marmalade

¼ cup thinly sliced lemon peel

1 package powdered pectin

4 cups crushed strawberries (about 2 qts.)

1 tablespoon lemon juice

6 cups sugar

Cover lemon peel with water; boil 5 minutes; drain. Combine lemon peel, strawberries, powdered pectin and lemon juice in a large saucepot. Bring slowly to a boil. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.

Source: Ball Blue Book