Strawberry Lemon Marmalade

Strawberries

I started making jam somewhat by accident.  I originally bought a canner and associated tools so that I could get chicken stock out of the freezer and into jars.  Last summer I decided to branch out and try my hand at making jam.

Making jam in southern California is more relaxed.  There, strawberries are available virtually year round (I like to tell the story of asking in November when the last strawberries would be available and being told by the farmer that it was just the beginning of the winter crop).  On the east coast, there’s a much tighter time period where fruit is available and it turns out that I almost ran out of strawberry season in which to make jam.

My mom used to make lots of jams and other canned goods when I was much younger but had gotten busy and fallen out of the habit.  Given we were on the same side of the country now and that we were coming up to visit for father’s day anyway, we decided to do some strawberry jam making together.

So, this morning, we drove to a couple of farm stands.  Mason-Dixon Farms was out of berries for the year (but did have some of the first eastern shore corn of the year) and Brown’s Orchards didn’t open for another 45 minutes.  We decided to drive on for a bit because it was a beautiful morning and came across a sign proclaiming strawberries and pointing down a long driveway.  At first we drove past, but a u-turn later, we followed the road long enough that we thought we might have passed it.  But sitting in the back of a truck were several quarts of strawberries and a box to place money in.  After we almost bought them out of strawberries, we headed back to Brown’s to pick up some of the blueberries that their sign promised.

We first made strawberry jam from a very simple recipe.  Then we moved on to the strawberry lemon marmalade.  I first stumbled across this last year as I bought more strawberries than the jam recipe I was using called for.  Knowing Angela’s penchant for lemons, I decided to try my hand at marmalade.  The fact that I made it again is description enough of how it turned out last year.

Credit to my wonderful wife for the photographs.

Hulling Strawberries with my Mom

Strawberry Lemon Marmalade
Adapted from Ball Complete Book of Home Preserving

1/4 cup thinly sliced lemon peel
4 cups hulled and crushed strawberries (from about 2 quarts of whole strawberries)
1 tbsp lemon juice
1 package regular powdered fruit pectin
6 cups granulated sugar

  1. Prepare canner, jars, and lids.
  2. In a sauce pan, place the lemon peel and cover with water.  Bring to a boil over medium heat and then boil for 5 minutes.  Drain the lemon peel, discarding the water and reserving the peel.
  3. Place the crushed strawberries, lemon peel, and lemon juice in a large non-reactive pan.  Stir in the pectin until it is well dissolved.
  4. Measure the sugar into a bowl.
  5. Bring the strawberry mixture to a boil, stirring occasionally.   Add the sugar all at once.  While stirring constantly, bring the mixture to a boil that can’t be stirred down.  Continue stirring and boil for 1 minute.  Remove from the heat.
  6. Skim any foam off the top of the marmalade mixture.
  7. Carefully transfer the marmalade into the prepared jars, leaving a 1/4″ head room.  Wipe the rims, add the lids, then screw it in place.  Put the jars into the canner.
  8. Bring the canner to a full boil, then process for 10 minutes.  Remove the canner from the heat, allow to set for 5 minutes, then open the lid and remove the jars.  Allow the jars to cool overnight.

Makes about 8 jars.

Advertisements

3 Responses to “Strawberry Lemon Marmalade”


  1. 1 ~ lora ~ June 22, 2009 at 5:55 am

    I need to learn how to can. Rick adores homemade jellies and jams so we scour the countryside of Oklahoma and Kansas for jars of the stuff. I’d save on gas just by going to the farmer’s market and making my own! Strawberry Lemon marmalade sounds great though.

  2. 2 Matt June 22, 2009 at 6:05 pm

    Canning jams and jellies really isn’t that difficult. You don’t really need much special equipment. Because jam is acidic enough (with the addition of the lemon juice which should be the store bought bottle lemon juice, not fresh), you only need to can in the boiling water method (cover the jar with boiling water for whatever length of time).

    It only takes about an hour or two to make a batch of jam that will last you a year.

  3. 3 Jenna June 23, 2009 at 4:20 pm

    Pretty good post. I just came across your blog and wanted to say
    that I have really liked browsing your blog posts. In any case
    I’ll be subscribing to your feed and I hope you write again soon!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s





%d bloggers like this: