Total Time
50mins
Prep 30 mins
Cook 20 mins

I have made this for several years and it is the best Strawberry Marmalade I've ever made. The flavor is wonderful and the presentation in the jar is beautiful.

Directions

  1. Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
  2. Remove the pulp and white membrane from the lemon peel, slice peel thinly.
  3. Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
  4. Remove from heat; drain peel; set aside.
  5. Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
  6. Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
  7. Bring slowly to a boil.
  8. Add the sugar, stirring until dissolved.
  9. Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
  10. Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
  11. Adjust two-piece caps.
  12. Process 10 minutes in a boiling water canner.
  13. This recipe yields about 8 half-pints.
Most Helpful

This is fantastic. Love the zing of lemon, great substitution to normal strawberry jam! I will be making this again, next crop of strawberries! I used liquid pectin because it was what I had and I didn't want to go to the store, so mine's a bit on the runny side, but it still looks and tastes great! Thank you for sharing!

ChloeBaby May 12, 2012

This is the same recipe which I got from an elderly neighbor some years ago. I have used it for years, and the only difference is that mine has one with one or two tweaks: I add the juice of 2 lemons along with the zest of both lemons and sometimes a lime, depending on how sweet the berries are - obviously, my family prefers the more tart end of the preserves scale! The other tweak is that once it is in the jars and processed, the jars need to be shaken vigorously about every 10 minutes until the jars cool to insure that the solids are evenly distributed in the jars. This is a WONDERFUL gift to give; jewel-like in the jar and not difficult at all to make.

Mitzimom July 29, 2009

We love this "jam"... we hate to call it marmalade, because we are not marmalade fans! The hint of lemon in this recipe gives a nice twist to the strawberry flavor. My husband, who like nothing with lemon, enjoys this jam, and so do the kids. The jars are disappearing quickly. This is my second attempt at making jam/jelly; this recipe is very easy to follow and worked out perfectly. As soon as I find another good batch of strawberries, this will be the "jam" I make... Thanks for sharing this wonderful recipe, Kristal!

Mrs. Dougie September 27, 2004