Speedy Strawberry Lemon Marmalade

After I made the Strawberry Lemonade, I was left with quite a bit of lovely organic lemon peel.  What to do? I was able to use them up in three different recipes.  This is the first. 

Strawberry Lemon Marmalade
Makes @7 or 8 Eight ounce jars

1/4 c. thinly sliced Organic Lemon Peel
Water
4 c. crushed hulled Strawberries
1 T Lemon Juice
1 package regular Fruit Pectin
6 c Organic Sugar

1) Prep jars, lids and water canner
2) Place the lemon peel in a stainless steel stockpot and just cover with water. Bring to boil over med-high heat and boil for 5 minutes to soften the peel.  Drain and discard liquid.  (Or add honey and drink...)
 TIP: DON'T zest the lemon like I did. Otherwise, the lemon peel disappears in to the marmalade. But, per usual, I have a hard time following directions.
3) Add strawberries, lemon juice and peel in the same stockpot.  TIP: If you add 1/2 t. of butter at this point, you won't have as much foam to skim off...)
4) Whisk in pectin until dissolved.  Bring to a boil over high heat, stirring constantly. Really. Scorched strawberry on the bottom of your pan is not fun and it ruins the taste.
5) Add sugar all at once, returning it to the boiling point. (Still stirring, right?)  Let it do a FULL BOIL for 1 minute. Remove from heat and skim off foam. (This stuff still tastes good, it just doesn't look pretty!)
6) Ladle the hot marmalade into hot jars, leave 1/4 inch of space, remove air bubbles, pop the lids on, and screw the band finger tight.
7) Place the jars in the canner, completely covered with water, and boil, lid on, for 10 minutes. Remove the canner lids, wait 5 minutes, the remove and cool the jars.

This marmalade is very jamlike- not sure what the difference is. I didn't taste the lemon at first but then it burst in my mouth... VERY YUMMY! 

This recipe was adapted from book below.