Strawberries not ready around here yet; Strawberries and lemon would be awesome. Maybe I can keep a few lemons, or make the puree in advance?
For now, I’ve gone way off the tracks trying to use up some local Meyer lemons, grapefruits, and oranges. I’m leaning toward this jam recipe.
Or this one for jelly…
…but prefer the idea of using natural pectin, over commercial. I do have low sugar commercial pectin.
I think these recipes describe using natural pectin; “seeds, membranes and pith (all of which contain high amounts of pectin)”, or “zest cooking liquid”, both requiring additional water.
Marmalade is “not my favorite”, but I don’t mind a bit of zest.
Any suggestions on the best way to add “zest cooking liquid” as a sub for commercial pectin in jam?
