Strawberry Marmalade

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This strawberry marmalade combines tender lemon peel ribbons with juicy strawberries for a bright, classic preserve. The overnight soak mellows the peel, and a short cook sets the marmalade quickly for fresh flavor and beautiful texture.

Prep Time1

Cook Time30

Canning Time10

Total Time1 40

Course: marmalade

Cuisine: American

Keyword: Strawberry canning recipes

Servings: Servings, Makes about 4 half pint jars

Equipment

Water Bath Canner

Ingredients

1 lb lemons about 4 medium, preferably Meyer lemons
1 lb strawberries see note
2 cups water for cooking lemons, plus more for soaking
2 1/2 cups sugar

Instructions

Trim lemon ends. Halve lemons lengthwise, then halve again lengthwise into quarters. Slice quarters very thin.
Place lemon slices in a bowl, cover with water, and soak overnight in the refrigerator. The next day, drain and discard soaking water.
Add fresh water to a pot (2 cups per pound lemons) and bring to a boil. Add drained lemon slices. Cook over medium-high heat until peels are very tender and most of the water has cooked away. Add a splash more water if needed to fully tenderize the peel. (About 10 to 15 minutes.)
Add strawberries and cook 1 to 2 minutes until they release their juices. Stir in sugar.
Cook at a lively boil, stirring frequently, until set, about 5 to 6 minutes, aiming for about 220°F at sea level (adjust for elevation as needed).
For canning, ladle into hot jars leaving 1/4 inch headspace, apply lids, and water-bath process following the times in the altitude adjustment section.

Notes

Slice and soak for the best peel texture. Slice lemons very thin and soak overnight, then drain. This helps mellow bitterness and keeps the peel pleasant in the finished marmalade.

Cook the peel until truly tender first. Before adding strawberries and sugar, the lemon peel should cut easily when pressed against the side of the pot with a spatula. Add a splash more water if needed to get there.

Yield varies a bit. Expect about 3 to 4 half-pints, depending on berry juiciness and how hard you boil to set. One pound strawberries is about 3 cups hulled and sliced fruit. One pound of lemons is about 4 medium fruit.

A thermometer is the easiest way to judge set with this marmalade. Aim for a gel stage of 220°F at sea level, then subtract 1°F for every 500 feet of elevation (so at 1,000 feet, you’re aiming for about 218°F). Visually, the marmalade should sheet off a spoon in a thicker curtain instead of dripping in a thin stream. If you don’t have a thermometer, use the cold plate test: chill a small plate, place a dab of marmalade on it, wait a few seconds, then push it with your fingertip. If it wrinkles, it’s ready.

Nutrition