Strawberry Lemon-Lime Marmalade

"I was going to make Strawberry Lemon Marmalade by Kristal Stygler (recipe #12057) but when I took a closer look I thought it called for more sugar than I would like and be more like jam than marmalade. I came up with this instead and I think it is really delicious. It is definitely a marmalade, but not as strong as some. Sets beautifully, too, from the natural pectin in the citrus fruit and seed. I have also made this with sour cherries instead of the strawberries - also delicious!"
 
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photo by Jenny Sanders photo by Jenny Sanders
photo by Jenny Sanders
Ready In:
1hr 45mins
Ingredients:
5
Yields:
5 250ml jars
Serves:
80
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.
 
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