Best 2 Strawberry Lemon Marmalade Recipes
Indulge in the vibrant flavors of summer with our delectable Strawberry Lemon Marmalade. Crafted with fresh, sun-ripened strawberries and zesty lemons, this delightful spread captures the essence of warm, summer days. Experience a symphony of tangy sweetness as you savor each spoonful, perfect for elevating your breakfast toast, scones, or yogurt parfaits. But that's not all; this versatile recipe also includes a collection of equally enticing variations to tantalize your taste buds. From the classic Orange Marmalade with its burst of citrusy goodness to the unique Pineapple Marmalade that offers a tropical twist, there's a marmalade for every palate. So, gather your ingredients, fire up your stove, and let's embark on a culinary journey that will leave you craving more.
Here are our top 2 tried and tested recipes!
STRAWBERRY LEMON-LIME MARMALADE
I was going to make Strawberry Lemon Marmalade by Kristal Stygler (recipe #12057) but when I took a closer look I thought it called for more sugar than I would like and be more like jam than marmalade. I came up with this instead and I think it is really delicious. It is definitely a marmalade, but not as strong as some. Sets beautifully, too, from the natural pectin in the citrus fruit and seed. I have also made this with sour cherries instead of the strawberries - also delicious!
Provided by Jenny Sanders
Categories Strawberry
Time 1h45m
Yield 5 250ml jars, 80 serving(s)
Number Of Ingredients 5
Steps:
- Wash the lemon and limes and shred them finely.
- Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
- Put the jars into a large kettle with water to about one inch above the rims.
- Turn on the heat about 25 minutes before the jars will be needed.
- They should boil 10 minutes to be sterilized.
- Put the lemon and lime shreds in a large, broad pot with the water, and the seeds, and boil for ten minutes.
- Wash, hull and slice the strawberries.
- Add the sugar and strawberries to the pot.
- Continue boiling until it is thick and looks inclined to set, about 30 minutes longer.
- Stir regularly.
- Fish out the seeds, draining them well.
- I open the tea ball and press with the back of a spoon.
- Spoon the marmalade in sterilized jars and seal them according to the manufacturer's instruction.
- (Generally, boil lids for 5 minutes.) Process in boiling water for 5 minutes.
STRAWBERRY LEMON MARMALADE
Yield 7 half pints
Number Of Ingredients 7
Steps:
- 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan. 3.) ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly. 4.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary. 5.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tips:
- To ensure the best flavor and texture, use fresh, ripe strawberries for this marmalade.
- Prepare your jars and lids properly by sterilizing them in boiling water before use.
- Be patient during the cooking process. The marmalade needs to reach the right consistency, so don't rush it.
- Use a candy thermometer to accurately measure the temperature of the marmalade. This will help you determine when it has reached the setting point.
- If you don't have a candy thermometer, you can test the marmalade by placing a small spoonful on a cold plate. If it wrinkles when you push it with your finger, it is ready.
- Allow the marmalade to cool completely before transferring it to jars. This will help prevent spoilage.
- Store the marmalade in a cool, dark place for up to a year.
Conclusion:
Strawberry lemon marmalade is a delicious and versatile spread that can be enjoyed in many ways. It is perfect for spreading on toast, scones, or muffins. It can also be used as a topping for yogurt, oatmeal, or pancakes. With its vibrant color and sweet-tart flavor, this marmalade is sure to be a hit with everyone who tries it. So next time you have a batch of fresh strawberries, don't forget to try this easy and flavorful recipe!
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