1 lemon
1/4 cup water
1/2 cup water
3 1/2 cups crushed strawberries (about 1 quart)
2 tbsp strained fresh lemon juice
1/2 tsp unsalted butter
7 cups sugar
1 (3 oz) pouch liquid pectin
Using a zester, remove only the outer colored peel of the oranges and lemon. Or, with a sharp paring knife, thinly slice off the zest, then cut into fine strips. Peel the fruit, removing all of the white pith (the pith will make your marmalades tart). Separate the orange and lemon segments from the white membrane and remove any seeds. Discard the membrane. Chop the fruit and set aside.
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.
In an 8-quart pan, combine the drained peel, chopped oranges and lemon and 1/2 cup water. over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer for 15 minutes.
Add the strawberries, lemon juice and butter to the citrus mixture. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved.
Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. remove the pan from the heat. Skim off any foam.
to prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars. Gently stir the marmalade to distribute the fruit. Ladle the marmalade into hot jars, leaving 1/4-inch headspace. Wipe the jars rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200F (93C) water bath for 10 minutes, pint jars for 15 minutes.
