Strawberry Marmalade
Sweet and tangy strawberry marmalade combines fresh strawberries, citrus peels, and a hint of pectin, perfect for spreading on toast or biscuits, ideal for preserving summer flavors.
Ingredients
Instructions
- Peel the outer layer of oranges and lemons; set aside.
- Remove the white membrane from the fruit and discard.
- Set the fruit aside.
- Chop the peels and place in a large saucepan.
- Add water and baking soda; cover and bring to a boil.
- Simmer for 10 minutes.
- Meanwhile, section the oranges and lemons, reserving the juice.
- Add the fruit and juice to the saucepan; cover and simmer for 20 minutes.
- Add strawberries. Measure the fruit; return 4 cups to the saucepan. If more than 4 cups, discard the extra; if less, add water to make 4 cups.
- Add sugar and mix well.
- Boil uncovered for 5 minutes.
- Remove from heat; stir in liquid fruit pectin.
- Stir for 5 minutes to cool; skim off foam.
- Pour into half-pint jars or freezer containers, leaving 1/4-inch headspace.
- Adjust caps.
- Process in a boiling-water bath for 10 minutes or store in the freezer.
Tips & Substitutions
To enhance the flavor, consider adding a splash of vanilla or a pinch of cinnamon while boiling the mixture. If strawberries are out of season, you can substitute with frozen strawberries, making sure they are thawed and drained. Adding a tablespoon of lemon juice can help balance the sweetness of the sugar. For a vegan version, ensure the pectin used is plant-based.
Serving Suggestions
This strawberry marmalade is delightful spread on toast or scones for breakfast and pairs beautifully with Wacky-Wacky Chocolate Cake for dessert. It can also be used as a topping for pancakes or as a filling for pastries. For a refreshing twist, serve it alongside Corn And Cucumber Salad as a sweet contrast.
Storage & Reheating
Store the marmalade in airtight half-pint jars or freezer containers. It can be kept in the refrigerator for up to three weeks or frozen for up to a year. If frozen, allow it to thaw overnight in the refrigerator before using. Always leave a little headspace in containers to allow for expansion during freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Marmalade contains roughly 123 calories, with 2g protein, 31g carbohydrates, and 1g fat. It is an excellent source of iron (44% of the Daily Value) and vitamin C (27% of the Daily Value), and a good source of potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits besides strawberries for this marmalade?
Yes, you can experiment with other berries like raspberries or blueberries. Just remember to adjust the sugar content based on the sweetness of the fruit used. Mix and match for a unique flavor profile, but keep the citrus elements for the best balance.
How can I tell if my marmalade has set properly?
To test for proper setting, place a spoonful of the hot marmalade on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn't run back together, it has set. If not, continue boiling and test again after a few minutes.
Is it necessary to use pectin in this recipe?
Using liquid fruit pectin helps achieve the desired consistency and ensures a good set for the marmalade. However, if you prefer a more natural approach, you can cook the mixture longer to reduce it down and thicken without pectin, though the texture may differ.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).