Strawberry-Lemon Marmalade

by Amy on August 9, 2011

This summer, I decided I would try my hand at making jams, jellies, and marmalades.  I have made cherry jam previously, but never anything with strawberries and I’m not sure why because I love strawberries! So, I bought some strawberries and went to work.

Strawberry-Lemon Marmalade (From the Ball Blue Book of Preserving)
1 1/2 lbs strawberries, hulled
1/4 cup lemon peel, julienne style or thinly sliced
6 Tbsp of Pectin (I used Ball’s Classic Pectin)
1 Tbsp fresh lemon juice
6 cups sugar
1/4 tsp butter or margarine (optional)

Directions:
Wash and hull your strawberries, then set aside to dry.  In the meantime, cover the 1/4 cup of lemon peel with water (just enough to cover the peel) and boil about 5 minutes, then drain.
While the lemon peel is boiling, layer your strawberries in a large pan or casserole.  You want something with a lot of surface area to make this process easier.  

I used an old pan and it worked really well.  Mash your strawberries with a potato masher until they are well-crushed.  Transfer the strawberries, drained lemon peel, lemon juice, and pectin into a large pot.  Add butter or margarine (this helps reduce foaming, but is not required.)  Slowly bring this to a boil.  Begin adding sugar, stirring constantly until all the sugar is dissolved.  Once all the sugar is mixed in, bring this to a rolling boil and boil hard for 1 minute, making sure to stir constantly.  And be sure to have a long-handled spatula to do this….the mixture will rise considerably during the boiling process, which is what you want, but it will get close to your fingers!

After the minute of hard boiling, remove pot from heat and skim foam.  I think it helps to let it cool down for 1-2 minutes before trying to remove any foam. Ladle hot marmalade into prepared jars, making sure to leave a 1/4″ headspace.  Add lids and wrings and process 10 minutes in a water bath.

Remove jars from water bath and let set until dry.  And don’t forget to label your jars! Homemade jams, jellies, and marmalades make wonderful gifts.  Process now while fruits are in their prime and you’ll be one step ahead for the holidays!

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{ 9 comments… read them below or add one }

Cheri | Kitchen Simplicity November 29, 2011 at 1:04 pm

Yum! This sounds so delicious. Pinning it so I remember to make some in the spring. Can’t wait! :)

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Jen @ Savory Simple November 29, 2011 at 9:25 pm

Ooo this looks fabulous.

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Linda March 14, 2012 at 5:35 pm

Louisiana Strawberries will be in just before extra. I ordered a flat – 12 pints – today. I will try this recipe for sure!

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Linda March 14, 2012 at 5:36 pm

Sorry – Make that just before Easter. It’s been a long day!

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Amy March 15, 2012 at 12:00 pm

Awesome! I think you’ll love it! :)

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Laurie May 16, 2013 at 9:21 pm

How much jam does this recipe make?

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Amy May 19, 2013 at 7:34 am

About 9, half-pint jars.

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Diana September 30, 2013 at 9:56 pm

There’s no way this recipe made 9 half pint jars. I used approx 4-1 lb pkgs of fresh berries 4 c mashed 1/2. C lemon juice 1/4 zest/or peel and ended up w 6 jars. Although delish needs more lemon juice or peel doesn’t quite have the lemon tang I was hopin for.

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Amy October 26, 2013 at 2:00 pm

I’m not sure why you didn’t get more finished product, but perhaps you mashed your berries more thoroughly than I did. I counted the jars from my photo and I did, indeed, end up with the equivalent of 9 half-pint jars. I processed some in half-pint jars and others in the smaller, 4 oz. jars. Sorry the recipe didn’t make as much as you would have liked, but hopefully you still enjoyed it.

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