- 2 large navel oranges
- 2 large lemons
- 6 cups sugar, divided
- 1 cup water
- 3 cups sliced fresh strawberries
- 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.
- 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.
- 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.
- 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.
Reviews forStrawberry-Citrus Marmalade
"I LOVE , LOVE, LOVE this recipe! My fridge is never without a jar. I enjoy marmalade anyways, and the strawberries add just the right touch. It's easy and not very expensive to make."
"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."
"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."