Strawberry Lemon Marmalade

• 1 lemon
• 14 cup water
• 1 pinch baking soda
• 1 cup crushed strawberry (about 2 cups whole)
• 23 cup turbinado sugar
• 1 ounce low sugar fruit pectin

1. Score the peel of the lemon, then peel with your fingers.
2. Use a sharp knife to scrape off the bitter pith and discard the white pith.
3. You will be tired of doing this after about half the available peel; this is okay, you have enough.
4. Cut the peel into thin strips; combine the lemon strips, water, baking soda in a saucepan.
5. Bring to a boil, then cover, reduce heat and simmer 10 minutes.
6. Section lemons preserving any juice, but discarding seeds.
7. Combine with peels, stir in crushed strawberries, bring to a boil, reduce heat, cover, simmer 5 to 10 minutes.
8. Stir in pectin, boil for 1 minute, skim off any foam.
9. If you are going to double or triple the recipe for canning, it will need to process 5 minutes in a boiling water canner.

lemon, water, baking soda, strawberry, turbinado sugar

Taken from www.food.com/recipe/strawberry-lemon-marmalade-505725 (may not work)