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Strawberry-Lemon Marmalade

Recipe from the December 2012 Newsletter

Serves 6

Strawberry-Lemon Marmalade

Makes about 3 cups.

2 (1-pound) bags frozen strawberries, about 6 cups
3 cups sugar
1 cup (loosely packed) lemon peel, in thin strips (from about 6 lemons)
1/4 cup honey
1/4 cup lemon juice
1/8 teaspoon fine salt


Chill a small plate in the freezer for 30 minutes. Meanwhile, put all ingredients into a large, heavy nonreactive pot and bring to a boil, stirring occasionally. Reduce heat to medium and simmer, skimming foam off the surface, for 25 to 35 minutes. (The foam can be kept and used as a topping for ice cream or yogurt.)

To test marmalade for doneness, drop a small spoonful onto the chilled plate, wait about 5 seconds, then run your finger through center of marmalade. When it???s thick enough, the line made by your finger should remain clear. If the marmalade holds its shape, remove from pot the stove and proceed to next step. If the marmalade runs back together, continue to cook, return the plate to the freezer, and check again in a few minutes.

Ladle into jars, seal tightly, and cool to room temperature. Keeps for up to 3 weeks refrigerated.

Note: For the best results, choose strawberries that have been frozen without added sugar or syrup.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

December 2012 Newsletter

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