Featured Recipe Strawberry Lemon Marmalade Recipes

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STRAWBERRY-LEMON MARMALADE



Strawberry-Lemon Marmalade image

This strawberry marmalade recipe tastes like a refreshing summer drink in a sweet, spreadable format. Try the homemade marmalade stirred into oatmeal or yogurt or on top of pancakes or waffles, too.

Provided by BHG Test Kitchen

Time 1h30m

Number Of Ingredients 6

2 medium lemons
0.5 cup water
0.125 teaspoon baking soda
3 cup crushed strawberries (about 6 cups whole berries)
5 cup sugar
0.5 of a 6-ounce package liquid fruit pectin (1 foil pouch)

Steps:

  • Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.
  • In a large saucepan, combine peel strips the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel-strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (should have about 3 cups).
  • In an 8- to 10-quart heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  • Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  • Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving.

Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Sodium 2 mg, Sugar 11 g, UnsaturatedFat 0 g

STRAWBERRY MARMALADE



Strawberry Marmalade image

This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I've frozen without adding sugar or water. I just thaw them in the refrigerator overnight. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island

Provided by Taste of Home

Time 1h10m

Yield about 10 half-pints.

Number Of Ingredients 7

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin (half of a 6-ounce package)

Steps:

  • Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

STRAWBERRY LEMON MARMALADE



Strawberry Lemon Marmalade image

I have made this for several years and it is the best Strawberry Marmalade I've ever made. The flavor is wonderful and the presentation in the jar is beautiful.

Provided by Kristal Stygler

Categories     Strawberry

Time 50m

Yield 8 half pint jars

Number Of Ingredients 5

1/2 lemon
1/4 teaspoon baking soda
2 quarts strawberries
1 package pectin
6 cups sugar

Steps:

  • 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.

Nutrition Facts : Calories 650.5, Fat 0.5, Sodium 54.9, Carbohydrate 167.6, Fiber 3.7, Sugar 157.2, Protein 1.1

FRESH STRAWBERRY MARMALADE



Fresh Strawberry Marmalade image

Categories     Sauce     Fruit     Dessert     Low Sodium     Strawberry     Orange     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 5

2 1-pint baskets fresh strawberries, hulled, quartered
1 1/2 tablespoons sugar
1/2 cup orange marmalade
1 tablespoon fresh lemon juice
2 teaspoons balsamic vinegar

Steps:

  • Stir strawberries and sugar in large bowl. Let stand until berries release juices, about 5 minutes. Stir in marmalade, lemon juice and vinegar. Chill at least 30 minutes and up to 4 hours.

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