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Strawberry Marmalade
This strawberry marmalade combines tender lemon peel ribbons with juicy strawberries for a bright, classic preserve. The overnight soak mellows the peel, and a short cook sets the marmalade quickly for fresh flavor and beautiful texture.
👥 32 Servings⏱️ Prep & Cook: 24h 40m⏳ Prep: 24h🔥 Cook: 30 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
📝 Preparation Steps
1
Trim lemon ends. Halve lemons lengthwise, then halve again lengthwise into quarters. Slice quarters very thin.
lemons (about 4 medium, preferably Meyer lemons)1 lb
2
Place lemon slices in a bowl, cover with water, and soak overnight in the refrigerator. The next day, drain and discard soaking water.
water (for cooking lemons, plus more for soaking)2 cups
3
Add fresh water to a pot (2 cups per pound lemons) and bring to a boil. Add drained lemon slices. Cook over medium-high heat until peels are very tender and most of the water has cooked away. Add a splash more water if needed to fully tenderize the peel. (About 10 to ⏱️ 15 minutes.)
water (for cooking lemons, plus more for soaking)2 cupslemons (about 4 medium, preferably Meyer lemons)1 lb
4
Add strawberries and cook 1 to ⏱️ 2 minutes until they release their juices. Stir in sugar.
strawberries (see note)1 lb
5
Cook at a lively boil, stirring frequently, until set, about 5 to ⏱️ 6 minutes, aiming for about 220°F at sea level (adjust for elevation as needed).
6
For canning, ladle into hot jars leaving 1/4 inch headspace, apply lids, and water-bath process following the times in the altitude adjustment section.
water (for cooking lemons, plus more for soaking)2 cups
Nutrition Facts
calories
69 kcal
fat Content
0.1 g
serving Size
1 serving
fiber Content
1 g
sugar Content
17 g
sodium Content
1 mg
protein Content
0.3 g
carbohydrate Content
18 g
saturated Fat Content
0.01 g
unsaturated Fat Content
0.04 g
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