STRAWBERRY-LEMON MARMALADE
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
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 RASPBERRY LIME MARMALADE
Make and share this Strawberry Raspberry Lime Marmalade recipe from Food.com.
Provided by Erin K. Brown
Categories Raspberries
Time 45m
Yield 8 jars, 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare boiling water canner. Heat jars and lids in the dry cycle of your dishwasher until ready to use. (You can keep them in simmering water, but they are all wet as well as hot, if you go that route.).
- Combine the lime peel with several cups of water and bring to a boil. Boil over Med-High heat for 5 minutes, until peel is softened. Drain and discard liquid. Return peel to pot.
- Add strawberries, raspberries, and lime juice to the pot with the peel and mix well.
- Gradually stir in the pectin.
- Bring mixture to full roiling boil that can not be stirred down, over high heat, stirring constantly.
- Add entire measure of sugar, stirring to dissolve. Return mixture to full boil. Boil hard for a full minute while stirring constantly. Remove from heat.
- Ladle hot jam into hot jars, leaving 1/4 inch headspace.
- Wipe rim and center the lid on the jar. Apply band until fit is fingertip tight. Do not over-tighten.
- Process in a boiling water canner for 10 minutes.
- Remove jars and cool. Check lids for a good seal in 24 hours.
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. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island
Provided by Taste of Home
Time 1h10m
Yield about 10 half-pints.
Number Of Ingredients 7
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.
LIME MARMALADE
We have three lime trees so I am constantly looking for recipes involving limes, I came across this one for lime marmalade and everyone just loves it!!
Provided by Stay in the Bay NZ
Categories Low Protein
Time 1h30m
Yield 20 serving(s)
Number Of Ingredients 3
Steps:
- Wash limes thoroughly, dry; using sharp knife, slice as finely as possible; retain any juice from limes; remove seeds (if there are any, as you slice).
- Place sliced limes, any reserved juice and water in china, glass or plastic basin, cover, stand overnight.
- Next day, pour lime mixture into large boiler, bring to boil, reduce heat, simmer covered for 30-45 mins or until rind is tender. It is important to cook fruit gently at this stage.
- Remove lime mixture from heat; using measuring jug, measure mixture into large basin, return lime mixture to large boiler. Allow 1 cup sugar for each 1 cup of measured lime mixture.
- Place sugar in large baking dish, place in slow oven for 10 minutes, stir several times. (Heated sugar will dissolve in the jam more quickly, resulting in clearer jam). Bring lime mixture to boil, add sugar all at once, (its better to add the sugar off the heat).
- Stir until sugar is dissolved completely - do not allow to boil again until this happens; do not stir after marmalade boils. (It is important, once sugar is added that there is not too much mixture in the boiler; it should not be more than 5cm (2in) deep; this will allow maximum evaporation of liquid, resulting in a marmalade which will jell as quickly as possible.).
- Bring marmalade to the boil, boil rapidly, uncovered. Place a saucer in the freezer for 10 minutes, before testing marmalade. After marmalade has been boiling rapidly for 12 minutes, remove from heat; allow bubbles to subside, drop a teaspoonful of marmalade on to a cold saucer, return to freezer for a few minutes to cool. If marmalade is not jelled enough, return to heat, cook further 3 minutes, test again in the same way. Marmalade should be jelled within 20 minutes; stand 5 minutes to allow fruit to settle. Pour into hot sterilized jars, Store in cool dark place.
- Makes about 2 litres (8 cups).
Nutrition Facts : Calories 322.5, Fat 0.1, Sodium 4.3, Carbohydrate 84.8, Fiber 1.4, Sugar 80.1, Protein 0.4
RASPBERRY LEMONADE MARMALADE
Make and share this Raspberry Lemonade Marmalade recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 30m
Yield 2 1/2 pints
Number Of Ingredients 5
Steps:
- Using a vegetable peeler, remove rind from lemons in wide strips, thinly slice to make 3/4 cup.In a small saucepan, combine rind and water.
- Bring to a boil over high heat. reduce heat and simmer, covered, for 10 minutes or until rind is softened then set aside.
- Remove and discard remaining peel and pith from lemons.
- Finely chop lemons, discarding seeds and any connective membranes. measure 3 1/2 cups, including juices.
- In a large saucepan combine chopped lemons, cooked rind with liquid and raspberries. Stir in pectin until dissolved.
- Bring to a full boil over high heat, stirring constantly.
- Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and ladle off any foam if necessary.
- Stir for 5 to 8 minutes to prevent floating rind.
- Ladle into prepared jars leaving a 1/4" headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
STRAWBERRY LEMON-LIME MARMALADE
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
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
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
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 LEMON MARMALADE
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
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
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