Total Time
1hr 45mins
Prep 1 hr
Cook 45 mins

I was going to make Strawberry Lemon Marmalade by Kristal Stygler (Strawberry Lemon Marmalade) 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!

Directions

  1. Wash the lemon and limes and shred them finely.
  2. Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
  3. Put the jars into a large kettle with water to about one inch above the rims.
  4. Turn on the heat about 25 minutes before the jars will be needed.
  5. They should boil 10 minutes to be sterilized.
  6. Put the lemon and lime shreds in a large, broad pot with the water, and the seeds, and boil for ten minutes.
  7. Wash, hull and slice the strawberries.
  8. Add the sugar and strawberries to the pot.
  9. Continue boiling until it is thick and looks inclined to set, about 30 minutes longer.
  10. Stir regularly.
  11. Fish out the seeds, draining them well.
  12. I open the tea ball and press with the back of a spoon.
  13. Spoon the marmalade in sterilized jars and seal them according to the manufacturer's instruction.
  14. (Generally, boil lids for 5 minutes.) Process in boiling water for 5 minutes.