Strawberry Marmalade Recipe

Strawberry Marmalade Recipe photo by Taste of Home

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This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I've frozen without adding sugar or water. I just thaw them in the refrigerator overnight.

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Strawberry Marmalade Recipe

Prep: 1 hour Process: 10 min.

Yield: 80 Servings

60 10 70

Ingredients

2 medium oranges
2 medium lemons
1/2 cup water
1/8 teaspoon baking soda
1 quart ripe strawberries, crushed
7 cups sugar
1 pouch liquid fruit pectin (half of a 6-ounce package)

Directions

Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes.
Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes.
Remove from the heat; stir in pectin. Stir for 5 minutes to cool; skim off foam. Carefully ladle into hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles; wipe rips and adjust lids. Process for 10 minutes in a boiling-water canner or store in the freezer. Serve with toast or biscuits. Yield: about 10 half-pints.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.

Nutritional Facts 1 serving (2 tablespoons) equals 71 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 18 g carbohydrate, trace fiber, trace protein.

Originally published as Strawberry Marmalade in Country Extra May 1994, p49