Best Featured Recipe Strawberry Lemon Marmalade Recipes

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STRAWBERRY LEMONADE MARMALADE BY BALL®



Strawberry Lemonade Marmalade by Ball® image

Tangy and delicious, this easy Strawberry Lemonade Marmalade is made with fresh strawberries and lemons ~ enjoy it on your toast or Greek yogurt.

Provided by Ball®

Categories     Breakfast

Time P1DT40m

Number Of Ingredients 7

1/4 cup thinly sliced lemon peel (about 2 large)
4 cups crushed strawberries (about 4 1-lb containers)
1 Tbsp lemon juice
6 Tbsp Ball® RealFruit™ Classic Pectin
6 cups sugar
7 Ball®(8 oz) half pint glass preserving jars with lids and bands
Optional: Ball® freshTECH Electric Water Bath Canner + Multicooker

Steps:

  • PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
  • COMBINE lemon peel and water to cover in a 6- or 8-quart saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pan.
  • ADD strawberries and lemon juice to peel and mix well. Gradually stir in pectin. Bring mixture to a full rolling that can not be stirred down, over high heat, stirring constantly.
  • ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim off foam if necessary.
  • LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  • PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  • Quick Tip:
  • Use lime peel and lime juice in place of lemon for a Strawberry Lime Marmalade.

Nutrition Facts : Calories 90 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tbs, Sodium 2 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

STRAWBERRY LEMON MARMALADE



Strawberry Lemon Marmalade image

I have made this for several years and it is the best Strawberry Marmalade I've ever made. The flavor is wonderful and the presentation in the jar is beautiful.

Provided by Kristal Stygler

Categories     Strawberry

Time 50m

Yield 8 half pint jars

Number Of Ingredients 5

1/2 lemon
1/4 teaspoon baking soda
2 quarts strawberries
1 package pectin
6 cups sugar

Steps:

  • Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
  • Remove the pulp and white membrane from the lemon peel, slice peel thinly.
  • Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
  • Remove from heat; drain peel; set aside.
  • Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
  • Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
  • Bring slowly to a boil.
  • Add the sugar, stirring until dissolved.
  • Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
  • Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
  • Adjust two-piece caps.
  • Process 10 minutes in a boiling water canner.
  • This recipe yields about 8 half-pints.

Nutrition Facts : Calories 650.5, Fat 0.5, Sodium 54.9, Carbohydrate 167.6, Fiber 3.7, Sugar 157.2, Protein 1.1

STRAWBERRY-LEMON MARMALADE



Strawberry-Lemon Marmalade image

This strawberry marmalade recipe tastes like a refreshing summer drink in a sweet, spreadable format. Try the homemade marmalade stirred into oatmeal or yogurt or on top of pancakes or waffles, too.

Provided by BHG Test Kitchen

Time 1h30m

Number Of Ingredients 6

2 medium lemons
0.5 cup water
0.125 teaspoon baking soda
3 cup crushed strawberries (about 6 cups whole berries)
5 cup sugar
0.5 of a 6-ounce package liquid fruit pectin (1 foil pouch)

Steps:

  • Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.
  • In a large saucepan, combine peel strips the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel-strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (should have about 3 cups).
  • In an 8- to 10-quart heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  • Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  • Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving.

Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Sodium 2 mg, Sugar 11 g, UnsaturatedFat 0 g

STRAWBERRY LEMON-LIME MARMALADE



Strawberry Lemon-Lime Marmalade image

I was going to make Strawberry Lemon Marmalade by Kristal Stygler (recipe #12057) but when I took a closer look I thought it called for more sugar than I would like and be more like jam than marmalade. I came up with this instead and I think it is really delicious. It is definitely a marmalade, but not as strong as some. Sets beautifully, too, from the natural pectin in the citrus fruit and seed. I have also made this with sour cherries instead of the strawberries - also delicious!

Provided by Jenny Sanders

Categories     Strawberry

Time 1h45m

Yield 5 250ml jars, 80 serving(s)

Number Of Ingredients 5

1 lemon
2 limes
3 cups water
3 cups sugar
3 cups sliced strawberries (1 quart)

Steps:

  • Wash the lemon and limes and shred them finely.
  • Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
  • Put the jars into a large kettle with water to about one inch above the rims.
  • Turn on the heat about 25 minutes before the jars will be needed.
  • They should boil 10 minutes to be sterilized.
  • Put the lemon and lime shreds in a large, broad pot with the water, and the seeds, and boil for ten minutes.
  • Wash, hull and slice the strawberries.
  • Add the sugar and strawberries to the pot.
  • Continue boiling until it is thick and looks inclined to set, about 30 minutes longer.
  • Stir regularly.
  • Fish out the seeds, draining them well.
  • I open the tea ball and press with the back of a spoon.
  • Spoon the marmalade in sterilized jars and seal them according to the manufacturer's instruction.
  • (Generally, boil lids for 5 minutes.) Process in boiling water for 5 minutes.

STRAWBERRY MARMALADE



Strawberry Marmalade image

Make and share this Strawberry Marmalade recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 2h15m

Yield 8 half-pint jars

Number Of Ingredients 9

2 medium valencia oranges
1 lemon
1/4 cup water
1/2 cup water
3 1/2 cups crushed strawberries (about 1 quart)
2 tablespoons strained fresh lemon juice
1/2 teaspoon unsalted butter
7 cups sugar
1 (3 ounce) package liquid pectin

Steps:

  • Using a zester, remove only the outer colored peel of the oranges and lemon.
  • Peel the fruit, removing all of the white pith.
  • Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
  • In a small bowl, combine the orange and lemon peels and ¼ cup water; let soak for 10 minutes; drain the peel and discard the water.
  • In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
  • Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
  • Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
  • Heat, stirring constantly, until the sugar is completely dissolved.
  • Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
  • Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
  • Boil, stirring constantly, for 1 minute.
  • Remove pan from heat; skim off any foam.
  • To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
  • Gently stir the marmalade to distribute the fruit.
  • Ladle the marmalade into hot jars, leaving ¼ inch headspace.
  • Wipe the jar rims and threads with a clean, damp cloth.
  • Cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.

STRAWBERRY MARMALADE



Strawberry Marmalade image

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. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island

Provided by Taste of Home

Time 1h10m

Yield about 10 half-pints.

Number Of Ingredients 7

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)

Steps:

  • 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 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.

Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.

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