Best 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 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.

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.

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.

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.

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.

CREPES WITH FRESH STRAWBERRY MARMALADE AND MASCARPONE CREAM

Steps:

• Stir first 3 ingredients in medium bowl to blend. Cover mascarpone cream; chill.
• Stir strawberry preserves in heavy small saucepan over low heat until melted. Spread 1/2 tablespoon preserves over 1 side of each crepe. Fold crepes in half, enclosing preserves. Fold crepes in half again, forming triangles.
• Mix sugar and cinnamon in small bowl. Spread butter over both sides of crepes. Sprinkle cinnamon sugar over both sides of crepes. Transfer to baking sheet. (Can be made 6 hours ahead. Cover crepes and refrigerate. Keep mascarpone cream refrigerated.)
• Preheat oven to 200°F. Spray large nonstick skillet with vegetable oil spray and heat over medium-high heat. Add 6 crepes to skillet. Sauté until sugar begins to caramelize, about 45 seconds per side. Transfer crepes to another baking sheet; keep warm in oven. Repeat with remaining crepes, wiping skillet and spraying with vegetable oil spray before each batch.
• Arrange 3 crepes on each plate. Spoon Fresh strawberry marmalade over crepes. Spoon dollops of mascarpone cream atop marmalade and serve.

STRAWBERRY RASPBERRY LIME MARMALADE

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 LEMON MARMALADE

Steps:

• 1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 2.) 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. 3.) 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. 4.) 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. 5.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 6.) 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.

FRESH STRAWBERRY MARMALADE (STRAWBERRY SAUCE) WW FRIENDLY

Steps:

• Stir strawberries and sugar in a 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.

BLOOD ORANGE, KUMQUAT AND STRAWBERRY MARMALADE

Steps:

• Wash and dry all fruit.
• using a mandolin slice oranges, kumquats to 1/8 inch, removing seeds as you go. Stack and slice in quarters (or so that the peels are about 1/2 to 1 inch long). Place orange and kumquat in LARGE pot with water and allow to rest for 1 hour. Place small plate in freezer.
• Slice strawberries to 1/8 inch and smash EXTRA CHUNKY. Add to water mixture and bring to full boil. Reduce heat to a simmer and cook for 40 minutes stirring often.
• Bring back to boil, add sugar and continue to boil until temperature reaches 222F. This will take about 15 - 20 minutes. To check for doneness, drip about 1 TBSP on frozen plate. Wait about 30-45 seconds. If it starts to gel, it is done. If not, cook for a bit longer or until temp reaches 224.
• Meanwhile, while you're waiting for the temp to get to 222, prep your mason jars and lids (I used 4 1/2 8 ounce jars...Just prep more than you think you'll need) in boiling water. Remove jars, lids and rings from water and drain on towel until ready to use.
• Fill jars to just to the bottom of the rings, place lids on and set on counter to cool for at least 12 hours.
• Will last for 6 months in cool dark place, with lids sealed. Once opened, store in refrigerator for up to 2 months.

FEATURED RECIPE: STRAWBERRY-LEMON MARMALADE

Steps:

• Chill a small plate in the freezer for 30 minutes. Meanwhile, put all ingredients into a large, heavy nonreactive pot and bring to a boil, stirring occasionally. Reduce heat to medium and simmer, skimming foam off the surface, for 25 to 35 minutes. (The foam can be kept and used as a topping for ice cream or yogurt.) To test marmalade for doneness, drop a small spoonful onto the chilled plate, wait about 5 seconds, then run your finger through center of marmalade. When it???s thick enough, the line made by your finger should remain clear. If the marmalade holds its shape, remove from pot the stove and proceed to next step. If the marmalade runs back together, continue to cook, return the plate to the freezer, and check again in a few minutes. Ladle into jars, seal tightly, and cool to room temperature. Keeps for up to 3 weeks refrigerated. Note: For the best results, choose strawberries that have been frozen without added sugar or syrup. Source: http://www.oprah.com/food/Strawberry-Lemon-Marmalade#ixzz2BDxuyVNR