- 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 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."