Strawberry Lemon Marmalade

What to do with all my citrus.  Besides juicing it, I made strawberry lemon marmalade.

Here is a small corner of my greenhouse.  Someone please stop  me.

This is about 1/4 of all my citrus.  I'm afraid I am going to burn out my electric juicer.

Blood oranges, Meyer, Etrog, Ponderosa lemons, and tangerines too.

Finally.  Need to get some English muffins as I think they would be perfect for the marmalade.

Strawberry Lemon Marmalade

1 cup thinly sliced lemon peel

2 cups lemon pulp, chopped

4 cups crushed strawberries

1 (1 1/2 oz.) powdered pectin

1 tb. lemon juice

6 cups sugar

1. Place lemon peel and pulp in a pot with just enough water to cover.  Bring to a boil and simmer 5 minutes.

2. Turn off heat. Cover and let sit for 12 - 18 hours. Drain water.

3. Combine peel and pulp, strawberries, pectin and juice in a large pot.  Bring to a boil. Add sugar, stirring until dissolved.

4. Bring to a roiling boil. Boil hard 1 minute, stirring constantly.

5. Remove from heat.  Skim foam if necessary.

6. Ladle hot marmalade into jars, leaving 1/4" headspace.

7. Makes 9 half pints.

I also made a blood orange, lemon and raspberry marmalade.  I didn't boil the pulp with the peels this time and I think it made the marmalade a tad too acidic.  It's good now though.