The Strawberry Lemon Marmalade | Canning Recipe

Welcome to 1870s Homestead! I'm excited to share the recipe for a delightful Strawberry Lemon Marmalade. This isn't your typical jam; it's a chunky, flavorful marmalade that blends the sweetness of strawberries with the tanginess of lemon. Perfect for spreading on toast, topping a biscuit, or even just enjoying by the spoonful! In this video, I walk you through every step, from prepping the ingredients to water-bath canning. We start with 4 cups of lightly mashed strawberries-each berry only needs a light mash to keep the marmalade chunky. Then, we zest and peel three lemons, aiming for about 1/4 cup of zest. It’s important to lightly peel to avoid the bitter white pith.
Ingredients:
4 cups of lightly mashed strawberries
1/4 cup of lemon peel (from 3 lemons)
Juice of 1 lemon (or more if you prefer a tangier taste)
1 package of pectin
6 cups of sugar
Instructions:
🍓Prep the Lemon Peel: Simmer the lemon peels in water for 20 minutes to soften them. Drain and set aside.
🍓Combine Ingredients: In a pot, combine the strawberries, softened lemon peel, and lemon juice. Add the pectin and bring the mixture to a boil, stirring frequently.
🍓Add Sugar: Once boiling, add the sugar and continue to stir until it returns to a hard boil. Boil for 1 minute, then remove from heat.
🍓Can the Marmalade: Skim off any foam, then ladle the marmalade into sterilized jars. Clean the rims and seal with lids.
🍓Water Bath: Process the jars in a boiling water bath for 10 minutes. Let them sit in the water until it stops boiling, then remove and let cool.
Each batch yields about 7 jars of delicious marmalade. I love to keep a few jars for ourselves and share the rest with friends and family. If you’re new to jam-making, remember to stick to single batches for the best results-doubling can affect the set of the jam 🍓
I hope you enjoy making this Strawberry Lemon Marmalade as much as I do. If you try it, let me know how it turns out in the comments below. Happy canning ♥
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Newport, MI 48166
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