Strawberry Marmalade

I'll admit that I'm not much of a canner.  I wish I had paid better attention to my Mom and Grandmother when they used to can.  I have to say, I'm kinda getting into it.  I have made a handful of things by myself.  Yes, that was a huge undertaking the first few times!

I saw a magazine the other day that had a few recipes that sounded good to me.  This was one of them.  I'm the only person in my house who likes orange marmalade.  The kids think it's gross, because it's not very sweet.  So, when I saw this I thought the strawberries would probably sweeten it up enough for even my kids to enjoy.  Yep, they loved it.

I'm such a dork...here is just one of many reasons why.
The first night we tried the marmalade, I served garlic butter rolls!  Seriously, there are a couple things wrong with this.  I didn't notice some store bought dough said "garlic butter" which, I wouldn't have bought.  I'm not into the fake butter taste.  Secondly, I didn't notice when I baked them.  My family was telling me it was great!  How sweet are they?  It wasn't until after dinner when I was bugged because I thought the marmalade was crap.  I checked the rolls package.  Garlic Butter, really?

The good news is, the marmalade isn't gross.  Just have normal bread.  ;)

Recipe comes from Taste of Home Canning & Preserving 2012.

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin, 3 ounces

Peel outer layer of oranges and lemons; set aside.  Remove the white membrane from fruit and discard. Set the fruit aside.  Chop peels; place in a large saucepan.  Add water and baking soda; cover and bring to a boil.  Simmer for 10 minutes.

Meanwhile, section oranges and lemons, reserving juice.  Add fruit and juice to the saucepan with the peels.  Cover and simmer for 20 minutes.  Add strawberries.  Measure fruit; return 4 cups to the saucepan.  (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups).  Add sugar and mix well.  Boil, uncovered, for 5 minutes.

Remove from heat; stir in pectin.  Stir for 5 minutes to cool; skim off foam.

Carefully ladle into hot half~pint jars or freezer containers, leaving 1/4 inch headspace.  Remove air bubbles; wipe rims and adjust lids.  Process for 10 minutes in a boiling~water canner or store in freezer.

Yield: about 10 half pints

Serve with anything that doesn't have garlic butter in it ;)