Strawberry Orange Marmalade
This strawberry orange marmalade recipe is made with less sugar that most jams and is a personal favourite! Makes 6-7 half-pint jars.
Ingredients
- 2 cups strawberries washed, stemmed, and chopped
- 3 large naval oranges washed, zested, peeled, and chopped*
- 1 large lemon washed, zested, peeled, and chopped*
- 1 cup water
- 1 pkg (57g) pectin crystals
- 1/8 tsp. baking soda
- 3 c. sugar
- Note: *3-4 cups chopped citrus all together
Instructions
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In a large, heavy bottomed saucepan, bring the chopped fruit, rind, pectin, baking soda, and water to a boil; cook for 30 minutes on medium heat.
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Add the sugar, dissolve, and bring the mixture to a rolling (violent) boil.
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Cook for 2-5 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.
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Can for room temperature storage, or spoon into jars or containers to refrigerate or freeze until ready to use.
Recipe Notes
For the citrus rind:
For this recipe, I used a zester (like the one in the pictures) to get long, thin peels of zest. You can also use a finer zester or box grater to remove the zest from the citrus.
If you like thicker pieces of peel, just shave the coloured part of the zest off of the fruit with a knife, and then cut those pieces into small, thin strips.
The Freezer Test (to make sure the marmalade will thicken):
Spoon a little bit of your fully cooked marmalade onto a small plate or bowl. Set the plate in the freezer, and pull it out after 3-5 minutes (keeping the marmalade hot but not boiling while you wait). Touch the marmalade. If it has thickened, you're good to go. If it still retains a watery consistency, return the marmalade to high heat, bring it to a rolling boil, and cook it for a couple of minutes longer. Test it again to make sure the pectin and sugar have bound together properly.