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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.)
Details
Servings 1
Adapted from oprah.com
Preparation
Step 1
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.
Servings: Makes about 3 cups (large batch: about 9 cups)
Directions
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.)
For the best results, choose strawberries that have been frozen without added sugar or syrup.
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