For a few months now I’ve really been looking into canning my own food. I’ve always thought it was awesome when someone was able to whip out homemade strawberry jam in December or homemade marinara sauce in February. After much thought, I decided to go for it. It also helped that I was chosen as a Discover you Can House Party host.
I decided to start small and went with half pint jars. The local farmers market had strawberries for cheap so I wanted to make something out of them. I found a strawberry lemon marmalade recipe that looked fairly simply and sounded delicious. I prepped my jars, made the sauce, and filled the jars. Then I processed them in the boiling water and set them on my dresser to wait the 24 hours.
Those 24 hours were agony waiting to see whether or not my canning attempt had worked. At long last I checked-and the jars sealed properly! I was so excited my first home canning project was a success. A week later I opened the first jar and had it with toast. It was absolutely delicious! Thick chunks of strawberries with a subtle lemon taste. I can’t wait to try my next canning project!
Strawberry Lemon Marmalade (Slightly adapted from Ball Complete Book of Home Preserving Cookbook)
¼ c. thinly sliced lemon peel, chopped
4 c. crushed hulled strawberries
2 T. lemon juice
1 package (1.75 oz) powdered fruit pectin
6 c. sugar
2. In a large stainless steel saucepan combine the lemon peel, strawberries, and lemon juice. Mix well. Whisk in the pectin until it dissolves. Bring the mixture to a boil over high heat, stirring constantly. Add in the sugar all at once and return to a hard boil, still stirring contantly. Boil for 1 minute. Remove from heat and skim off the foam.
3. Spoon the hot marmalade into the hot jars, leaving 1/4 inch headspace. Remove any air bubbles and adjust the headspace if needed. Wipe the rim and center the lid on the jar. Twist the screw band on until it is fingertip-tight.
4. Place the jars in a canner (I use a large stockpot) and make sure they are covered by the water. Bring the water to a boil and process for 10 minutes. Remove canner from heat and let the jars sit for 5 minutes. Remove the jars and allow them to cool for 12 hours. Check the seals then store in a cool place.
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