Strawberry-Lemon Marmalade
I can’t believe we’re already halfway through the Cook It! 2012 challenge! We’ve made and shared so many awesome staples and recipes so far: pasta, bread, butter, cheese, lactofermented veg (pickles), and now jam.
Well, in my case, marmalade.
According to the Ball Blue Book Guide to Preserving, a marmalade is nothing more than a jam or jelly with fruit peel suspended in it. I’d call that jam with zing!
I’m not new to making jams and jellies, so this challenge didn’t fill me with any real trepidation. But I did want to do something a little bit different. However, I picked a time when the only fresh fruit to be had was strawberries. (Believe me, I’m not complaining. Who the heck would complain about fresh strawberries?) But everyone does strawberry jam and that wouldn’t be very Challenge-ish, now would it?
Hence the strawberry-lemon marmalade.
In this post, I’m not going to tell you how to can. There are way too many other resources out there that can do a better job than I, so you won’t be reading here about how to prepare your jars or lids or anything like that. But I will advise you, if you’ve never canned before, be sure to read Caroline’s tips about trusted resources (e.g., my recipe came from the Ball Blue Book, rather than some random Google search), added pectin vs. natural (I added pectin), ratios, etc.
Canning isn’t hard but there are food safety issues to consider. Hey, you don’t want to be known forever as the one who poisoned Aunt Betty with your hip food blogging project.
So here’s what I did, with pictures…
Why You’ll Love This Recipe
This Strawberry-Lemon Marmalade is a delightful twist on the classic strawberry jam, with the zesty addition of lemon peel for an extra burst of flavor. It’s the perfect balance of sweet and tart, and will brighten up your breakfast toast or scones.
Kitchen Equipment You’ll Need
- Large saucepan
- 8- to 10-quart heavy pot
- Boiling-water canner
- Sharp knife
- Metal spoon
- Canning jars and lids
Ingredients
- 2 medium lemons
- 1/2 cup water
- 1/8 teaspoon baking soda
- 3 cups crushed strawberries (about 6 cups whole berries)
- 5 cups sugar
- 1/2 of a 6-ounce package liquid fruit pectin (1 foil pouch)
Instructions
- 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, water, and baking soda. Bring to a boil; 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.
Tips for Success
- Ensure your jars are properly sterilized before use to maintain food safety.
- Use fresh lemons and strawberries for the best flavor.
- Make sure to stir constantly when boiling to prevent the mixture from sticking to the pot.
Additional Tips or Variations
For an extra citrusy kick, consider adding a bit of finely grated lemon zest to the marmalade. You can also experiment with other berries if strawberries are not in season.
Nutritional Highlights (Per Serving)
Each serving of this marmalade is a delightful treat with natural fruit sweetness. While the sugar content is higher, as is typical of jams, it provides a vibrant flavor that’s worth savoring in moderation.
Frequently Asked Questions (FAQ)
Q: Can I use powdered pectin instead of liquid?
A: Yes, you can substitute with powdered pectin. Be sure to follow the conversion instructions on the pectin package.
Q: How long does the marmalade last?
A: If properly canned, your marmalade can last up to a year stored in a cool, dark place.
Conclusion
I hope you enjoy making this Strawberry-Lemon Marmalade as much as I did. It’s a fun and flavorful twist on a classic, and I can’t wait for you to try it. Be sure to share your experiences and any variations you come up with. Happy canning!