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

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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.
Featured In: 25 Fresh Basil Recipes
TOTAL TIME: Prep: 1 hour Process: 10 min.
MAKES:80 servings
TOTAL TIME: Prep: 1 hour Process: 10 min.
MAKES: 80 servings

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)

Nutritional Facts

2 tablespoon: 71 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 18g carbohydrate (18g sugars, 0 fiber), 0 protein.

Directions

  1. 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.
  2. 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. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  3. Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, 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 with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. 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.
Originally published as Strawberry Marmalade in Country Extra May 1994, p49


Reviews for Strawberry Marmalade

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
elancour User ID: 7248697 257478
Reviewed Nov. 30, 2016

"Amazing Marmalade! Made this for friend as she loves orange marmalade and was surprised at how good it tasted. It was a lot more work that I am used to when making jams and jellies but well worth it. Have had several people ask for a jar. Will be making a double batch over Christmas holiday."

MY REVIEW
LPathos User ID: 5866472 11922
Reviewed Jun. 26, 2013

"A couple things I think for the picture they must have pureed the peels. It has a very ... awkward taste. It's not exactly bad but it's not exactly good either. It's impossible to describe.

I was actually very excited about this recipe when I bought the magazine now I'm kind of eh. It may be because I'm not used to marmalades."

MY REVIEW
kay52178 User ID: 1593546 11912
Reviewed Jul. 16, 2012

"Good. I tried a bit on a spoon. It had an interesting tart flavor."

MY REVIEW
MrsProper User ID: 6368974 14538
Reviewed Jun. 22, 2012

"Excellent marmalade."

MY REVIEW
BEACH_BUM_GA User ID: 677138 14537
Reviewed Aug. 3, 2010

"Wink  Thinking I might try this to go in Christmas baskets this year.  We have a strawberry farm near here, that will have strawberries in Dec. 

Thanks!"

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