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 the 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 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 asimple and effective way to can using an entire lemon with very little trash or parts to save for later.
Canning Equipment
Are you new to canning? Or do you need more materials? You can get everything you need to make this Strawberry Lemonade Marmalade all right here and through Amazon.
If you purchase all the ingredients to make this jam, then it should cost you roughly $11.00 to make and can about six half-pints. As the strawberries cost the majority of the jam, we reduce our cost to $5.00 by growing our fresh strawberries. That price comes to $0.83 per half-pint.
We would love to hear from you, so comment and rate the recipe down below. Also, check out our other fantastic home preserved jams.
Pineapple Upside Down Cake Jam
Pineapple jam changed up with brown sugar, almond extract, and maraschino cherries.
This recipe is taken from Ball’s Blue Book: Guide to Preserving. A 2013 edition. All images and text are all my own and original to One Acre Vintage Homestead – Pumpkin Patch Mountain Homestead.
Prepare water bath canner and essential equipment including mason jars, lids, and rings.
Thinly cut all lemon peel from one lemon and cover with water in a small pot and boil for 5 minutes. Save lemon pulp for later.
Drain lemon peels and add them to the crushed strawberries, pectin, and lemon juice from leftover pulp to a large stockpot. Stir and slowly bring to a boil and then add sugar. Stir constantly and dissolve all sugar.
Bring back to a rolling boil for one hard minute, stirring constantly. Remove from heat and skim off any foam. Be sure to take off heat otherwise foam will keep forming.
Ladle hot marmalade into hot jars, leave ¼ inch headspace, wipe rim, and adjust lids and rings. Process in water bath canner for 10 minutes.
Take out of canner and let sit for 24 before taking off rings or moving. Make sure lids have popped and sealed properly.
