Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: squeeze lemon half, reserve 1 tablespoon of lemon juice. remove the pulp and white membrane from the lemon peel, slice peel thinly. combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes. remove from heat; drain peel; set aside. slice the strawberries; measure 4 1/2 cups of prepared strawberries. combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot. bring slowly to a boil. add the sugar, stirring until dissolved. bring to a rolling boil; boil hard for 1 minute, stirring constantly. ladle the hot marmalade into hot jars, leaving ¼- inch headspace. adjust two-piece caps. process 10 minutes in a boiling water canner. this recipe yields about 8 half-pints.

Target recipe: make lemonade by following package directions. process strawberries and powdered sugar in a food processor until smooth; stir puree into lemonade. serve over ice; may refrigerate up to 3 days. *strawberry limeade—substitute 1 (12 ounce) can limeade for lemonade; proceed as directed.