strawberry Meyer lemon jam

Directions

1. Sterilise three pint jars
2. Remove zest from the lemons
3. Remove the pith and then remove the wedges. Do this over a bowl to catch the juice. Cut between the membranes and discard the membranes after squeezing all the juice into bowl
4. Combine the zest, water, and baking soda in saucepan and bring to boil over high heat. Reduce the heat to low and simmer mixture until thickened about 5 min. Stirring frequently to prevent scorching. Add the lemon segments and juice and strawberries to the pot. Increase the heat to medium and bring back to simmer. Cover the pot and simmer stirring occasionally until berries start to break down. About 10 min.
5. Add the sugar and pectin to the pot and stir to combine. Attack a candy thermometer and cook until it reaches 245 about 20 min.
6. Stir frequently to prevent scorching.
7. Ladle hot jam into jars place lids and rings on jar. Tighten and cool jars on a clean dish towel.
8. Use any jar that didn't seal first... Store this jar in fridge if there are any that didn't seal otherwise store in cool dark place for 6 months. Refrigerate after opening