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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
  • Total Time
    Prep: 1 hour 20 min. + chilling Process: 10 min.
  • Makes
    6 half-pints

Ingredients

  • 2 large navel oranges
  • 2 large lemons
  • 6 cups sugar, divided
  • 1 cup water
  • 3 cups sliced fresh strawberries

Directions

  • 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
2 tablespoons: 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 27g carbohydrate (26g sugars, 0 fiber), 0 protein.

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