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Strawberry Marmalade

 Strawberry Marmalade
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.
80 ServingsPrep: 1 hour Process: 10 min.


  • 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)


  • 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. Stir in pectin. Continue to boil 1 minute, stirring
  • constantly.
  • 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

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Strawberry Marmalade (continued)

Directions (continued)

  • fingertip tight.
  • 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.
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.