Strawberry Lemonade Marmalade by Ball®
This post is sponsored by Newell Brands, makers of Ball® Home Canning products; however, all thoughts and opinions are my own.
Tangy and delicious, this easy Strawberry Lemonade Marmalade is made with fresh strawberries and lemons ~ enjoy it on your toast or Greek yogurt.
Did you know that 8 oz jars of homemade almond butter were not allowed in carry on luggage? Well, I found that out the hard way.
It was a few summers ago and my daughter and I were on my way to visit my sister in Dallas. My daughter had this idea that we should take a jar of homemade almond butter with us so we could whip up our favorite breakfast bars for my sister. Well, I like to travel light, so I stuffed an 8 oz jar of almond butter in my carry-on as I didn’t have any other luggage. Well, at the airport, I was notified that unless the almond butter was checked in, I would have to leave it with TSA. So, I managed to find a very small bag, wrapped the almond butter in a couple of t-shirts and kept my fingers crossed that that glass jar wouldn’t break before I grabbed it when I landed.
As fate may have it, that bag got lost. We left the airport that day with no hopes of reuniting with that jar of almond butter. But, 24 hours later, I received a call and a couple of hours after that, an agent from the airline was knocking on my sister’s door with our small bag! I unzipped that bag expecting to find a shattered jar and mess. But, that Ball® jar was intact!
Ever since, Ball® jars are a favorite for us when it comes to carrying around fresh salads, sipping on shakes on long summer car rides, gifting granola around the holidays, and even storing trinkets for a hobby.
This month I figured I would put Ball® jars to use in another way. I would use them in small-batch canning this Strawberry Lemonade Marmalade, a recipe from the Ball® website.
Having never ever made jams, preserves or marmalades before, I was quite apprehensive stepping into trying my hand at making and preserving this marmalade. But, Ball®’s step by step directions, along with the Ball® Home Canning preserving starter kit made it so easy – even for me! I ended up with 7 8oz jars of this Strawberry Lemonade Marmalade that I cannot wait to share. By the way, the Ball® preserving starter kit had all the tools I needed to get started – and, it would make a delightful gift for a canning/preserving enthusiast!
Ball® had its beginnings in 1884 when the five Ball Brothers begin manufacturing glass jars in Buffalo, NY. In 2012, Ball® and Kerr brands become BPA Free and in 2018 Ball® remains the #1 Consumer choice for mason jars in North America.
This year Ball® is celebrating 135 years. 135 years of being a staple in fresh preserving. 135 years of quality and enduring heritage under their belt. And, Ball® is celebrating 135 years with the new Ball® Aqua Vintage jars. You can find Ball® jars at your local Target, along with Ball® Home Canning preserving starter kit. Currently, there are several deals running in Target stores and on ibotta.
Ingredients
- 1/4 cup thinly sliced lemon peel about 2 large
- 4 cups crushed strawberries about 4 1-lb containers
- 1 Tbsp lemon juice
- 6 Tbsp Ball® RealFruit™ Classic Pectin
- 6 cups sugar
- 7 Ball® 8 oz half pint glass preserving jars with lids and bands
- Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
Instructions
- PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
- ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
- ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
- LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
- PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip:
- Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade.
Nutrition
I found out the hard way that 8oz jars of marmalade are not allowed. It was lots of hard work and sweat that was discarded. I was told by TSA that we are not even allowed things like peanut butter either.