Strawberry–Lemon Marmalade




Take care of your whole gift list with one afternoon in the kitchen. These edible treats are one size fits all.








Strawberry–Lemon Marmalade



A taste of summer's best and brightest flavors, strawberry and lemon, is a welcome gift in cold winter months. (The secret is in the freezer aisle—this recipe uses two bags of frozen berries.) Skip the traditional canning process and simply refrigerate the marmalade in glass jars. Tie a ribbon around the neck, and add a thinner metallic twine on top for extra glitter.






Strawberry–Lemon Marmalade
Ingredients


  • 2 (1-pound) bags frozen strawberries , about 6 cups (large batch: 6 one-pound bags, about 18 cups)
  • 3 cups sugar (large batch: 9 cups)
  • 1 cup loosely packed lemon peel , in thin strips (from about 6 lemons; large batch: 3 cups, from about 18 lemons)
  • 1/4 cup honey (large batch: 3/4 cup)
  • 1/4 cup lemon juice (large batch: 3/4 cup)
  • 1/8 tsp. fine salt (large batch: 3/8 tsp.)
Directions
Active time: 30 minutes
Total time: 1 hour, 30 minutes

Chill a small plate in the freezer for 30 minutes. Meanwhile, put all ingredients into a large, heavy nonreactive pot and bring to a boil, stirring occasionally. Reduce heat to medium and simmer, skimming foam off the surface, for 25 to 35 minutes. (The foam can be kept and used as a topping for ice cream or yogurt.)

To test marmalade for doneness, drop a small spoonful onto the chilled plate, wait about 5 seconds, then run your finger through center of marmalade. When it???s thick enough, the line made by your finger should remain clear. If the marmalade holds its shape, remove from pot the stove and proceed to next step. If the marmalade runs back together, continue to cook, return the plate to the freezer, and check again in a few minutes.

Ladle into jars, seal tightly, and cool to room temperature. Keeps for up to 3 weeks refrigerated.

Note: For the best results, choose strawberries that have been frozen without added sugar or syrup.