Vegan Strawberry Marmalade
Brighten your breakfast table with this vibrant Vegan Strawberry Marmalade, a delightful spread bursting with fresh, juicy flavor and a zesty citrus twist. Made with ripe strawberries, vegan-friendly granulated sugar, and the bright zest and juice of orange and lemon, this homemade marmalade offers a perfect balance of sweetness and tang. With just 15 minutes of prep time and a simple stovetop cooking method, you’ll be crafting a scrumptious spread that’s free from animal products but full of gourmet flair. Perfect for slathering on toast, dolloping over pancakes, or even stirring into yogurt, this easy-to-make marmalade is a versatile way to elevate your everyday meals. Packed into sterilized jars, it’s ideal for gifting or enjoying yourself, offering up to 25 servings of fruity perfection.
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Recipe Information
Ingredients
- 500 grams Fresh strawberries
- 250 grams Granulated sugar (vegan-friendly)
- 1 large Lemon
- 1 large Orange
- 120 milliliters Water
Instructions
Wash and hull the strawberries, then chop them into small pieces.
Zest the lemon and orange. Be careful to avoid the white pith, as it can be bitter.
Juice the zested lemon and orange, discarding the seeds but keeping any pulp. You should have approximately 60 milliliters of juice in total.
In a large saucepan, combine the chopped strawberries, vegan sugar, lemon and orange juice, water, and zests.
Place the saucepan over medium heat and stir until the sugar dissolves completely.
Bring the mixture to a gentle boil, then reduce the heat to simmer. Stir frequently to prevent sticking and cook until the mixture thickens, about 30–40 minutes.
To check if the marmalade is ready, spoon a small amount onto a cold plate. If it sets and forms a gel-like texture after cooling slightly, it is done. If not, continue cooking for a few more minutes and test again.
Once the marmalade is at the desired consistency, remove it from the heat and let it cool for 5–10 minutes.
Carefully transfer the hot marmalade into sterilized jars, leaving a small gap at the top. Seal the jars tightly.
Allow the marmalade to cool completely at room temperature, then store in the refrigerator for up to 3 weeks or process in a water bath for long-term storage.
Nutrition Facts
Calories |
50 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1 mg | 0% | |
| Total Carbohydrate | 12.9 g | 5% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 11.8 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 51 mg | 1% | |
*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.
