Strawberry Lemon Marmalade - cooking recipe

Ingredients

1/2 lemon
1/4 teaspoon baking soda
2 quarts strawberries
1 package pectin
6 cups sugar

Preparation

Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
Remove the pulp and white membrane from the lemon peel, slice peel thinly.
Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
Remove from heat; drain peel; set aside.
Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
Bring slowly to a boil.
Add the sugar, stirring until dissolved.
Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
Ladle the hot marmalade into hot jars, leaving 1/4- inch headspace.
Adjust two-piece caps.
Process 10 minutes in a boiling water canner.
This recipe yields about 8 half-pints.