STRAWBERRY-LEMON MARMALADE
This strawberry marmalade recipe tastes like a refreshing summer drink in a sweet, spreadable format. Try the homemade marmalade stirred into oatmeal or yogurt or on top of pancakes or waffles, too.
Provided by BHG Test Kitchen
Time 1h30m
Number Of Ingredients 6
Steps:
- Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.
- In a large saucepan, combine peel strips the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel-strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (should have about 3 cups).
- In an 8- to 10-quart heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving.
Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Sodium 2 mg, Sugar 11 g, UnsaturatedFat 0 g
STRAWBERRY LEMON MARMALADE
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.
Provided by Kristal Stygler
Categories Strawberry
Time 50m
Yield 8 half pint jars
Number Of Ingredients 5
Steps:
- Squeeze lemon half, reserve 1 Tablespoon of lemon juice.
- Remove the pulp and white membrane from the lemon peel, slice peel thinly.
- Combine the peel and baking soda in a small saucepot, adding just enough water to cover peel; simmer 5 minutes.
- Remove from heat; drain peel; set aside.
- Slice the strawberries; measure 4 1/2 cups of prepared strawberries.
- Combine the strawberries, lemon juice, lemon peel and pectin in a large saucepot.
- Bring slowly to a boil.
- Add the sugar, stirring until dissolved.
- Bring to a rolling boil; boil hard for 1 minute, stirring constantly.
- Ladle the hot marmalade into hot jars, leaving ¼- inch headspace.
- Adjust two-piece caps.
- Process 10 minutes in a boiling water canner.
- This recipe yields about 8 half-pints.
Nutrition Facts : Calories 650.5, Fat 0.5, Sodium 54.9, Carbohydrate 167.6, Fiber 3.7, Sugar 157.2, Protein 1.1
QUICK STRAWBERRY LEMON MARMALADE
Make and share this Quick Strawberry Lemon Marmalade recipe from Food.com.
Provided by dicentra
Categories Strawberry
Time 45m
Yield 56 ounces
Number Of Ingredients 5
Steps:
- Prepare canner, jars and lids.
- Cut the peel of a lemon into quarters and remove it. The lemon should be large enough to yield 1/4 cup. Remove the rind and cut the peel into thin slices. Reserve the juice of the lemon.
- In a large, deep stainless steel saucepan, combine lemon peel and water to cover. Bring to a boil over medium-high heat and boil for about 5 minutes, until peel is softened. Drain and discard liquid.
- Add strawberries and lemon juice to peel and mix well.
- Whisk in pectin until dissolved.
- Bring to a boil over high heat, stirring constantly.
- Add sugar all at once and return to a full rolling boil, stirring constantly.
- Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
- Ladle hot marmalade into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade.
- Wipe rim. Center lid on jar. Screw bad down until resistance is met, then increase to fingertip-tight.
- Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.
Nutrition Facts : Calories 89.4, Sodium 2.1, Carbohydrate 23.1, Fiber 0.3, Sugar 21.9, Protein 0.1
STRAWBERRY-CITRUS MARMALADE
I love strawberries but had never picked them until my neighbors took me to the local strawberry farm years ago. The next day, I used the motherlode of bright red strawberries to make this wonderful marmalade.-Margaret Hill, Louisville, Kentucky
Provided by Taste of Home
Time 1h30m
Yield 6 half-pints.
Number Of Ingredients 5
Steps:
- Cut unpeeled oranges and lemons into eight wedges; remove and discard seeds. Transfer oranges and lemons to a food processor; add 1 cup sugar. Pulse until finely chopped. Transfer to a large glass bowl; refrigerate, covered, overnight., Stir water into fruit mixture; transfer to a Dutch oven. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour or until liquid is absorbed. Stir in strawberries and remaining sugar. Bring to a full rolling boil over high heat, stirring constantly. Continue to boil 10-12 minutes or until slightly thickened, stirring constantly., Remove from heat; skim off foam if necessary. Ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate (26g sugars, Fiber 0 fiber), Protein 0 protein.
STRAWBERRY MARMALADE
This recipe makes ordinary orange marmalade into something really special! Sometimes I make it using strawberries that I've frozen without adding sugar or water. I just thaw them in the refrigerator overnight. &mdashlMrs. Craig Presbrey, Pascoag, Rhode Island
Provided by Taste of Home
Time 1h10m
Yield about 10 half-pints.
Number Of Ingredients 7
Steps:
- Peel outer layer of oranges and lemons; set aside. Remove the white membrane from fruit and discard. Set the fruit aside. Chop peels; place in a large saucepan. Add water and baking soda; cover and bring to a boil. Simmer for 10 minutes. , Meanwhile, section oranges and lemons, reserving juice. Add fruit and juice to saucepan; cover and simmer for 20 minutes. Add strawberries. Measure fruit; return 4 cups to the saucepan. (If you have more than 4 cups, discard any extra; if less, add water to equal 4 cups.) Add sugar and mix well. Boil, uncovered, for 5 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly., Remove from heat; skim off foam. Carefully ladle into 10 hot half-pint jars or freezer containers, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 71 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 18g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
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!
Provided by Jenny Sanders
Categories Strawberry
Time 1h45m
Yield 5 250ml jars, 80 serving(s)
Number Of Ingredients 5
Steps:
- 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.
ALL NATURAL STRAWBERRY LEMONADE
This is a tart, tasty lemonade with a sweet kick, perfect for the cook with garden access during the summer months. You'll need a blender with a 'puree' or 'high pulse' setting. Garnish with any leftover strawberries.
Provided by David Anthony Tate
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.
- Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 23.2 g, Fiber 0.4 g, Protein 0.2 g, Sodium 4.7 mg, Sugar 20.3 g
STRAWBERRY MARMALADE
Make and share this Strawberry Marmalade recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 2h15m
Yield 8 half-pint jars
Number Of Ingredients 9
Steps:
- Using a zester, remove only the outer colored peel of the oranges and lemon.
- Peel the fruit, removing all of the white pith.
- Separate the orange and lemon segments from the white membrane and remove any seeds; discard the membrane; chop the fruit and set aside.
- In a small bowl, combine the orange and lemon peels and ¼ cup water; let soak for 10 minutes; drain the peel and discard the water.
- In an 8-quart pan, combine the drained peel, chopped oranges and lemon, and ½ cup water.
- Over medium heat, bring the mixture to a boil; decrease heat, cover, and simmer for 15 minutes.
- Add in strawnerries, lemon juice, and butter; gradually stir in sugar.
- Heat, stirring constantly, until the sugar is completely dissolved.
- Increase heat to medium-high; bring the mixture to a full rolling boil, stirring constantly.
- Stir in liquid pectin; return mixture to a full rolling boil, stirring constantly.
- Boil, stirring constantly, for 1 minute.
- Remove pan from heat; skim off any foam.
- To prevent floating fruit, allow marmalade to cool 5 minutes before filling jars.
- Gently stir the marmalade to distribute the fruit.
- Ladle the marmalade into hot jars, leaving ¼ inch headspace.
- Wipe the jar rims and threads with a clean, damp cloth.
- Cover with hot lids and apply screw rings.
- Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.
BEST STRAWBERRY LEMONADE EVER
Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.
Provided by Noemi - No way is she a
Categories Drinks Recipes Lemonade Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
- Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
- Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g
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