Strawberry Marmalade

• 2 medium valencia oranges
• 1 lemon
• 1/4 cup water
• 1/2 cup water
• 3 1/2 cups crushed strawberries (about 1 quart)
• 2 tablespoons strained fresh lemon juice
• 1/2 teaspoon unsalted butter
• 7 cups sugar
• 1 (3 ounce) package liquid pectin

1. Using a zester, remove only the outer colored peel of the oranges and lemon.
2. Peel the fruit, removing all of the white pith.
3. Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
4. In a small bowl, combine the orange and lemon peels and 1/4 cup water; let soak for 10 minutes; drain the peel and discard the water.
5. In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and 1/2 cup water.
6. Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
7. Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
8. Heat, stirring constantly, until the sugar is completely dissolved.
9. Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
10. Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
11. Boil, stirring constantly, for 1 minute.
12. Remove pan from heat; skim off any foam.
13. To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
14. Gently stir the marmalade to distribute the fruit.
15. Ladle the marmalade into hot jars, leaving 1/4 inch headspace.
16. Wipe the jar rims and threads with a clean, damp cloth.
17. Cover with hot lids and apply screw rings.
18. Process half-pint jars in a 200u0b0 water bath for 10 minutes; pint jars for 15 minutes.

valencia oranges, lemon, water, water, crushed strawberries, lemon juice, unsalted butter, sugar

Taken from www.food.com/recipe/strawberry-marmalade-310283 (may not work)