Strawberry Marmalade
Capture the essence of summer with this vibrant **Strawberry Marmalade**, a delightful blend of fresh strawberries, zesty lemon, and just the right touch of sweetness. This recipe combines the natural sweetness of ripe strawberries with the tangy bite of thinly sliced lemons, creating a jam-like spread that's perfect for everything from breakfast toast to elegant dessert toppings. Using lemon seeds wrapped in cheesecloth as a natural pectin source, this marmalade achieves a perfectly thick, glossy texture without the need for additional thickeners. With just four simple ingredients and an hour of cooking time, you'll create a flavorful homemade marmalade that can be preserved in jars to enjoy year-round. Whether you're new to preserves or an experienced home canner, this strawberry-lemon marmalade is an irresistible way to savor the season.
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Recipe Information
Ingredients
- 2 pounds fresh strawberries
- 4 cups granulated sugar
- 2 whole lemons
- 1 cup water
Instructions
Rinse the strawberries thoroughly under cold water. Remove the stems and cut the strawberries into quarters.
Place the strawberries in a large pot.
Cut the lemons in half and squeeze the juice over the strawberries. Reserve the seeds and the lemon halves.
Place the lemon seeds in a small piece of cheesecloth, bring the edges together, and tie to make a small pouch. Add this to the pot as the seeds will help to naturally thicken the marmalade.
Finely slice the lemon halves into thin strips, and add them along with their pulp to the pot.
Pour the water into the pot. Stir the contents together gently.
Place the pot over medium-high heat and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cook for about 15 minutes, stirring occasionally.
Add the granulated sugar to the pot and stir until it is completely dissolved.
Continue to simmer the mixture for about 45 minutes, stirring regularly, until the marmalade thickens and reaches the desired consistency.
To test the marmalade's consistency, place a small plate in the freezer for a few minutes. Pour a small amount of marmalade onto the cold plate, wait a few seconds, then run your finger through it. If it wrinkles and stays separated, it's ready.
Remove the cheesecloth pouch containing the lemon seeds from the pot before storing the marmalade.
While still hot, ladle the marmalade into sterilized jars, leaving about 1/4 inch of headspace. Seal immediately with sterilized lids.
Allow the jars to cool completely at room temperature, then store them in a cool, dark place.
Nutrition Facts
Calories |
3374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21 mg | 1% | |
| Total Carbohydrate | 880.5 g | 320% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 847.1 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
