Strawberry-Citrus Marmalade Recipe
Strawberry-Citrus Marmalade Recipe photo by Taste of Home
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Strawberry-Citrus Marmalade Recipe

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I love strawberries but had never picked them until my neighbors took me to the local strawberry farm years ago. The next day, I used the motherlode of bright red strawberries to make this wonderful marmalade.—Margaret Hill, Louisville, Kentucky
TOTAL TIME: Prep: 1 hour 20 min. + chilling Process: 10 min.
MAKES:48 servings
TOTAL TIME: Prep: 1 hour 20 min. + chilling Process: 10 min.
MAKES: 48 servings


  • 2 large navel oranges
  • 2 large lemons
  • 6 cups sugar, divided
  • 1 cup water
  • 3 cups sliced fresh strawberries


  1. Cut unpeeled oranges and lemons into eight wedges; remove and discard seeds. Transfer oranges and lemons to a food processor; add 1 cup sugar. Pulse until finely chopped. Transfer to a large glass bowl; refrigerate, covered, overnight.
  2. Stir water into fruit mixture; transfer to a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until liquid is absorbed. Stir in strawberries and remaining sugar. Bring to a full rolling boil over high heat, stirring constantly. Continue to boil 10-12 minutes or until slightly thickened, stirring constantly.
  3. Remove from heat; skim off foam if necessary. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 6 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.
Originally published as Strawberry-Citrus Marmalade in Canning & Preserving 2014 Bookazine 2014, p41

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LindaS_WI User ID: 7202558 247770
Reviewed May. 2, 2016

"I was surprised to see the previous review on this recipe. I've made this a couple of times and love it more than traditional orange marmalade because there is more flavor and a little sweeter. I'm wondering if they have never had a traditional marmalade before, which always has the peel and pith left in. Granted, marmalades are a little bitter but that is part of what makes them so good."

Jalini User ID: 8848296 247683
Reviewed Apr. 30, 2016

"What a waste of good fruit! Never have I dealt with such a mess of atrocious flavors. The pith completely takes over. I dug a hole and buried the entire potful. TAKE THE PITH OUT and it might be edible, and I stress maybe. Pass on this one folks! One star just to get the review in."

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