Ingredients

The following ingredients have 4 Servings
  • 2 pounds meyer lemons (about 5-6 large, juicy lemons)
  • 3 cups granulated sugar
  • 2 cups chopped fresh strawberries (about 1 pound)

Instruction

  • Coarsely zest lemons, getting as much of the peel off as possible. Alternatively, peel of sections of the lemon skin with a vegetable peeler, then thinly slice into strips using a sharp knife. Juice zested lemons; you should have about 1 cup juice. Zest/juice more lemons if needed to make 1 cup of juice.Secure any seeds and some of the pith pieces in a length of cheesecloth; tie it tightly into a bundle.Place zest and juice in a medium bowl along with 2 cups water (filtered, if necessary). Submerge the cheesecloth bundle in the liquid; cover and refrigerate for at least 3 hours or up to 2 days. Place strawberries in a glass or plastic bowl and add 1 1/2 cups sugar. Stir to coat; cover and refrigerate for the same length of time as the lemon zest.When you are ready to can, prepare canner and wash/sterilize your half-pint mason (or equivalent) jars. Keep jars in hot (not boiling) water until ready to use. Warm lids in hot (not boiling) water to sterilize and soften seal.Remove the cheesecloth bundle; squeeze out any remaining juices and discard what’s left. Pour the soaked fruit and all liquid into a large, non-reactive saucepan along with strawberries and remaining 1 1/2 cups sugar.Bring to a simmer over medium-high heat and cook, stirring regularly, until marmalade is reduced by more than half and reaches 220 degrees F, about 30 to 40 minutes. You can test the gel of the marmalade by placing a spoonful on a chilled plate. Return to the freezer for 1 to 2 minutes, then check for doneness. If you want a firmer gel, cook for a few minutes longer.When marmalade has reached the desired consistency, remove from heat and skim off foam. Ladle hot sauce into jars, leaving 1/4-inch of headspace. Wipe jar rims and threads. Screw on lids and rings. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 3 weeks.