In college one of the things I loved the most about coming home for the summer was that I got to see the lilacs bloom twice–about a month before school would let out the lilacs would just cascade around campus, and then when we returned home to New England at the beginning of May the lilacs were just waking up for spring.
Even though the strawberries have long since passed in Virginia, they are just now nearing the end of their season here in New Hampshire. So while JGL is back in good ole VA with the dog-kids, I’m having a blast up here in NH picking berries with my family, and trying new jams and marmalades out of the Canning Magazine that my mother so kindly splurged on.
So here was the first can-venture of the week–Strawberry-Lemon Marmalade made with sweet end of the season NH berries. We’ll do a cross-country family taste test in two weeks when it’s finished curing!Strawberry-Lemon Marmalade BHG Special Interest Publication, Canning, pg 19
2 Medium Lemons 1/2 cup water 1/8 tsp baking soda 3 cups crushed strawberries 5 cups sugar 1/2 of a 6 oz package liquid fruit pectin
Remove peel from each lemon, removing any pith from the back of it. Shred into small strips.
In a large saucepan combine peel, water and baking soda. Bring to boiling then reduce to a simmer. Simmer for 20 minutes. Do not drain.
Meanwhile, remove the rest of the pith from the lemons, section and squeeze the juice from what is left. Add lemon sections and juice to peel strips. Stir in crushed berries. Return to a boil, and then reduce to simmer for 10 minutes. Add sugar and bring mixture to a full rolling boil, stirring constantly. Quickly stir in pectin, and return to a full rolling boil for 1 minute. Ladle hot marmalade into hot jars, leaving 1/4 inch head space. Process in a water canner for 5 minutes, and allow to set a room temperature for two weeks before serving.