Quick Strawberry Lemon Marmalade Recipes

STRAWBERRY LEMON MARMALADE

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.

STRAWBERRY LEMON MARMALADE

Steps:

• Hull and crush berries one layer at a time.
• Combine lemon peel and water to cover.
• Simmer 5 minutes.
• Drain and discard liquid.
• Add peel to prepared strawberries.
• Place strawberry mixture, lemon juice and butter in a large pan.
• Add pectin and mix well.
• Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
• Boil for 1 minute, then add sugar all at once, stirring to dissolve.
• Return mixture to a full rolling boil, and boil for 1 minute, stirring constantly.
• Remove from heat, skim foam if necessary.
• Pour into prepared jars, seal, and water-bath process for 10 minutes.
• Remove jars from canner, place on a clean towel to cool.

FRESH STRAWBERRY JAM

Steps:

• Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated. Use immediately, or follow proper canning guidelines below.
• Sterilizing Tips:
• Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.
• To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.
• Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.
• As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.
• After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products.

QUICK STRAWBERRY LEMON MARMALADE

Steps:

• Prepare canner, jars and lids.
• Cut the peel of a lemon into quarters and remove it. The lemon should be large enough to yield 1/4 cup. Remove the rind and cut the peel into thin slices. Reserve the juice of the lemon.
• In a large, deep stainless steel saucepan, combine lemon peel and water to cover. Bring to a boil over medium-high heat and boil for about 5 minutes, until peel is softened. Drain and discard liquid.
• Add strawberries and lemon juice to peel and mix well.
• Whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring constantly.
• Add sugar all at once and return to a full rolling boil, stirring constantly.
• Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
• Ladle hot marmalade into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade.
• Wipe rim. Center lid on jar. Screw bad down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.

STRAWBERRY LEMON-LIME MARMALADE

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.

BEST STRAWBERRY LEMONADE EVER

Steps:

• Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
• Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
• Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

STRAWBERRY MARMALADE

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.