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Strawberry Lemon Marmalade:

Strawberry lemon marmalade adds a little bit of a kick to breakfast time meals. And that is a good kick by the way, absolutely delicious.


1/4 c. thinly sliced lemon peel
4 c. crushed strawberries (about 2 quarts)
5 Tbsp. Ball Classic Pectin
1 Tbsp. Lemon Juice
6. c. sugar



Cover the lemon peel with water and boil for 5 minutes. Drain. Combine lemon peel, strawberries, Ball classic pectin, and your lemon juice in a large pot. Bring it to a boil, SLOWLY. Add the sugar and stir until dissolved. Bring to a rolling boil. Boil hard for 1 minute while constantly stirring. Remove pot from heat. Skim foam off if neccessary. Ladle the hot marmalade into hot canning jars, leaving a 1/4 inch headspace. Adjust the two-piece canning lids. Process for 10 minutes in a boiling-water canner.