Strawberry-Lemon Marmalade

strawberry-lemon marmalade on toastStrawberry-Lemon Marmalade is a low-sugar cooked marmalade made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Strawberry-Lemon Marmalade Ingredients

2¼ pounds (or about 2 level quarts) strawberries
1/3 cup lemon peel – from 2 to 3 medium to large lemons
2 teaspoons calcium water
¼ cup lemon juice
¾ cup up to 2 cups sugar
2 teaspoons Pomona’s Pectin powder

Strawberry-Lemon Marmalade Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash lemons thoroughly. Using a vegetable peeler or lemon zesting tool, remove the yellow part of the peel from the lemons, leaving the white pith behind or scraping it off the peel if necessary. Then slice the peel into thin strips about 1-inch long.

3. When you have 1/3 cup of lemon peels (no white pith), place the peels in a sauce pan and add water to cover. Bring to a boil, reduce heat, and simmer covered for 5 minutes, stirring occasionally. After 5 minutes, remove from the heat and drain.

4. Wash, hull, slice, and mash the strawberries.

5. Measure 4 cups mashed strawberries into sauce pan with the drained lemon peel.

6. Add calcium water and lemon juice, and mix well.

7. Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.

8. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the marmalade comes back up to a boil. Once the marmalade returns to a full boil, remove it from the heat.

9. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

You may also like Honeyed Strawberry-Ginger PreservesStrawberry-Rhubarb Jam, or Pineapple-Strawberry Jam.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

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2 thoughts on “Strawberry-Lemon Marmalade

  1. Do you have a suggestion for combining sour cherries with oranges in a marmalade? I’m trying to decide on the amounts of each and the amount of calcium water and pectin. Thanks for your help

    • Dear Cate,
      I’m sorry, but we don’t have a recipe for Sour Cherry-Orange Marmalade.

      Our best advice is to take a look at the recipe on Lindsay Landis’s blog Love and Olive Oil for Tart Cherry-Meyer Lemon Marmalade.

      She uses Pomona’s Pectin. We think this is a good recipe and we think, since she does add some regular lemon juice also, that it would be safe to substitute oranges for the Meyer Lemons if this way of doing it appeals to you.

      I hope this is helpful. If you do try Lindsay’s recipe, I’d love to hear how it turns out and if you like it.

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