Easy Strawberry Marmalade [Recipe]


Oh yes. Dreams come true. I have been wanting to make strawberry marmalade for a while now, and this turned out perfectly! And not only that, but it is SO pretty. I love pretty food, and this wins the beautiful prize!

I generally prefer to make jams with less sugar than recipes tend to call for, which usually means that the pectin doesn’t gel with the sugar properly, so the consistency is a little thinner. In my opinion, however, that adds a little to the charm; homemade jams should be a little different, should they not? Or so I like to tell myself. My Oma always made her jams thinner, and Oma’s jams were the best.

When I first made this marmalade, and took pictures of it right away, the consistency was a bit on the thinner side… but citrus has a lot of natural pectin in it, or so I hear, and the marmalade ended up setting quite a bit better than I expected. (Note: These pictures were all taken when the marmalade was totally fresh.)

Here’s how I made this marmalade – Feel free to can it, or put it into sealed plastic containers and freeze it if you’re not up to the canning process. Or, if you eat an absurd amount of marmalade, you can just stick it in the fridge and eat it… buuuut, I wouldn’t recommend that, since a person can only take so much marmalade.

(Scroll down for the recipe):


Strawberry Marmalade
Makes 6-7 half-pint jars

2 c. strawberries, washed, stemmed, and chopped
3 oranges, washed, zested, peeled, and chopped
1 lemon, washed, zested, peeled, and chopped
2 c. water
1/8 tsp. baking soda
4 c. sugar
1 pkg pectin crystals

(Scroll down for the directions):




(1)  In a large, heavy bottomed saucepan, bring the chopped fruit, rind, baking soda, and water to a boil; cook for 30 minutes on medium heat.

(2)  Add the sugar, dissolve, and bring the mixture to a rolling (violent) boil.

(3)  Add pectin, bring it back to a rolling (violent) boil, and cook 3 minutes, or until the mixture coats the back of a spoon and begins to drip off the tip of the spoon a little more slowly.

(4)  Can, or spoon into jars or containers. Cool completely, and refrigerate or freeze until ready to use.

Note: For this recipe, I used a citrus zester (like the one in the pictures) to get long, thin peels of zest. You could also use a finer zester, or if you like thicker pieces of peel, you could shave the coloured part of the zest off of the fruit with a knife, and then cut those pieces into small, thin strips.




Soooo yummy, and so pretty. If you make it, let me know how it turned out! I’d love to hear your comments.

Bye for now,




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