草莓是卡路里极低的水果，而且维生素C含量相当高，比苹果和葡萄高7-10倍。而且它的苹果酸，柠檬酸，维生素B1、B12，以及胡萝卜素、钙、磷、铁的含量也比苹果，梨子和葡萄高3-4倍。

1.5 kg Fresh strawberries 1 Lemon peel and juice 1 package / 500 g Preserving sugar 2:1 2-3 / 1lb Jars, warm and sterilized

1.5公斤 鲜草莓 1个 鲜柠檬 1包/500克 果胶砂糖 2:1 2-3个 1磅容量的干净玻璃罐

1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.
   准备2-3个1磅容量的玻璃罐。用洗涤剂和温水洗净后放到滚水中一会进行高温消毒。晾干备用。
   
2. Well wash, remove stems and pat them dry with a clean kitchen towel. Slice strawberries. Peel the lemon and thinly shred lemon rind. Drop in squeezed lemon.
   草莓洗净去蒂后用干净的布巾轻轻拍干水份。切成小块。柠檬削皮，然后将皮切细丝。柠檬挤汁备用。
   
3. In a big nonaluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the strawberries. Heat the strawberry mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean and seal with lids and bands. Store marmalade in a cool and dry place. After opening jar, store marmalade in the refrigerator.
   将备好的草莓和柠檬放入一个非铝制的锅内，加入果胶砂糖稍微拌和。盖好放入冰箱3-4小时。这时草莓会分泌出大量果汁。中火加热煮沸果肉，继续边煮边搅拌 5分钟直到酱汁呈浓稠状。趁热将果酱勺入热瓶，这样能防止瓶子骤然开裂。抹净瓶口后封盖。将果酱存放在干燥阴凉的地方。打开后要放入冰箱冷藏保存。

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