Is there anything that says Americana and heritage more than fresh preserving? I remember my grandparents and great-aunts canning fresh fruit and vegetables every spring and summer. One was famous in the family for her canned tomatoes, another had the best berry jams, and everyone had their own special method for pickles. I always thought small-batch canning must be something that took special skill, from someone seasoned around the garden and kitchen, so I was intimidated to try it myself until about a year ago (more on that below). If you’ve ever done fresh preserving yourself, or heck, if you’ve ever even seen a mason jar, then you know Ball® jars are the number one choice for mason jars. This didn’t happen by chance- Ball® jars have been a big piece of American history for the last 135 years, and to celebrate their 135-year heritage, they released gorgeous Ball® Aqua Vintage jars (in stores now!). (in-store or on Ibotta) along with other Ball® jars and preserving products. They are perfect for making the delicious Strawberry Lemonade Marmalade recipe I’m sharing today!
This post is sponsored by Newell Brands, makers of Ball® Home Canning products; however, all thoughts and opinions are my own.
About a year ago I got the itch to try canning. I thought about the older generations of my family, and how I didn’t want the art to become lost with my generation. I thought it would be a good challenge to increase my skills as a cook, but discovered that it was actually very easy… much easier and less intimidating than I originally thought!
I ordered myself (also available at Target) since it had all the tools I needed to get started (including some Ball® jars). Side-note: this would make the perfect gift for a budding cook who may want to try out preserving! I also studied Ball®’s canning DOs and DON’Ts, which in itself was a great canning 101 lesson. After experimenting with some fresh berry jams, spiced fruits (great for oatmeal topping) and pickling in this fun and therapeutic new hobby, I discovered that the quality of product from fresh preserving is more than worth the time you put in.
These are a throwback to the classic look of mason jars. Don’t you just love the color? I am obsessed! And it’s amazing to think of how much this company has grown since Frank and Edmund Ball purchased the Wooden Jacketed Can Company from their Uncle George for $200 in 1880! 135 years later they are the go-to-brand for canning and preserving products, and have made great changes to stay up with the times (they became BPA-free in 2012), while still maintaining their classic, tried-and-true qualities.
The fresh preserving recipe I’m sharing below is not only a summer pantry staple, but it’s also great for gifting! Keep a jar for yourself and share the rest with neighbors, teachers, and friends. They make great hostess or thank you gifts too. I’ve seen people get really creative with the jars for gifting, adding fabric, twine, ribbons, and other embellishments. Not to mention the infinite options for reusing empty Ball® jars for crafts or storage.
Here’s the recipe for Strawberry Lemonade Marmalade. It’s really yummy and kid-friendly – tastes exactly like strawberry lemonade, and perfect for the summer! You’ll want to pin this one! Don’t forget to pick up your own set of Ball® Aqua Vintage jars (in-store or on Ibotta) soon so you have them ready for your spring and summer preserving!
STRAWBERRY LEMONADE MARMALADE RECIPE
Recipe source: Ball® Fresh Preserving
Preserving Method: Water Bath Canning
Makes about 7 (8 oz) half pints
Lemon shares the stage with strawberries, a summer favorite, in this sweet, pink marmalade.
You Will Need
- 1/4 cup thinly sliced lemon peel (about 2 large)
- 4 cups crushed strawberries (about 4 1-lb containers)
- 1 Tbsp lemon juice
- 6 Tbsp Ball® RealFruit™ Classic Pectin
- 6 cups sugar
- 7 Ball®(8 oz) half pint glass preserving jars with lids and bands
- Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker
Directions
1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
2. COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
3. ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
4. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
5. LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
6. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Quick Tip: Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade.
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