Strawberry Marmalade Recipes

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.

STRAWBERRY ORANGE JAM

Steps:

• Inspect 8 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until strawberry jam is ready. Wash new, unused lids and rings in warm soapy water.
• Wash, hull, and crush strawberries in a bowl. Measure berries; you should have about 5 cups.
• Scrub oranges well under hot running water and pat dry with paper towels. Zest oranges; place zest in a bowl and set aside. Peel oranges and remove all white pith. Divide oranges into segments and remove any white fibrous membranes and seeds. Chop oranges finely and mix into the bowl with the zest.
• Place crushed strawberries and orange-zest mixture in a large pot over medium heat. Stir in pectin and slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon.
• Pack strawberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

STRAWBERRY JAM

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

STRAWBERRY-CITRUS MARMALADE

Steps:

• 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.

STRAWBERRY MARMALADE

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.

FRESH STRAWBERRY MARMALADE

Steps:

• Stir strawberries and sugar in large bowl. Let stand until berries release juices, about 5 minutes. Stir in marmalade, lemon juice and vinegar. Chill at least 30 minutes and up to 4 hours.

QUICK STRAWBERRY-ORANGE MARMALADE

Steps:

• Place strawberries in heavy medium saucepan; stir in sugar. Let stand until juices are released, stirring occasionally, about 15 minutes. Cook strawberry mixture over high heat 3 minutes, stirring occasionally. Add marmalade and cinnamon stick pieces; bring mixture to boil. Reduce heat to medium and cook until mixture is thick enough to coat spoon, stirring occasionally, about 15 minutes. Transfer to bowl. Refrigerate until cold, then cover and keep refrigerated. (Can be made 2 days ahead.)

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.