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There is a recipe for Strawberry Lemon Marmalade in the Ball Blue Book (and it's all over the internet). My question is, the recipe calls for boiling the lemon peel for 5 minutes. I was hoping to use fine zest instead of pieces of peel. Do you think that would work and do I still need to boil it to soften it up since it will be so fine? Thanks!
 

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I am not sure but this link could help........

Making Jams, Marmalades, Preserves, and Conserves

I am thinking that boiling it will not only help release the pectin but make it more 'consumable' when you eat the marmalade......

If you chop it up fine it won't show when it is 'suspended' in the jelly/marmalade.

I don't mess with jam or jelly recipes much.........as it is pretty easy to screw them up..........not bad, but you know.....runny jam.......doesn't set....etc.

I have that book but haven't tried that recipe....sorry..............good luck....and let us know what you do and how it turns out.
 
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