By Elizabeth Sniegocki
YIELD: 11-12 HALF PINTS
- 2 ½ pints local strawberries
- 2 medium local oranges
- 1 tablespoon lemon juice
- 1 packet (1 ¾ ounces) powdered pectin
- 7 cups organic cane sugar
Place pint jars in water to cover; boil for 10 minutes and keep in hot water. Place jar lids in small saucepan, cover with water, and bring to a boil. Turn off heat and keep in hot water.
Wash and stem berries; cut in half, then mash. Measure 4 cups into large pot. Wash oranges; cut into chunks, discarding seeds, and chop finely in food processor. Add oranges, pectin, and lemon juice to berries. Bring to boil over high heat, stirring constantly. Add sugar, stirring constantly, until mixture comes to full boil; boil for 1 minute and remove from heat.
Remove jars from water and set on towel (return water to a boil). Use a clean spoon to skim foam off top of marmalade. Lade into jars, leaving 1/4 inch headspace. Wipe rims of jars clean with damp towel. Place lids on jars and adjust ring bands firmly. Return jars to boiling water; process for 5 minutes. Remove and set on towel to cool. Once cool, remove ring bands and wipe jars. Store in cool, dark place.