This quick marmalade is very similar to a jam, but has that added citrus tang that is quite delightful. What makes a marmalade a marmalade anyways? That citrus peel! Try this recipe out once you’ve already made a ton of strawberry jam and are looking for something different but still quick and easy.
1/4 cup thinly sliced lemon peel
4 cups crushed strawberries
1 tbsp lemon juice
1 package regular fruit pectin
6 cups granulated sugar
Here’s how we made it:
Since this is a quick recipe (some may read “quick” as “cheating” 😉 ) with pectin it doesn’t boil for hours like traditional marmalade, which is what softens up the bits of citrus peel. So step one here is to cut the lemon peel into thin slices and boil it in water for 5 or so minute to soften it a bit. Meanwhile prepare the canner, jars and lids. This makes about 7-8 half pints.
Then the liquid gets discarded, and you combine the peel bits with the strawberry mash, lemon juice and pectin. I ended up squirting in some additional lemon juice, partially for the shock factor because the other ladies weren’t expecting it, but I also think it gave it a nice extra zing!
Bring to a boil over high, stirring always. Once at a boil, add the sugar all at once, return to a boil for one minute, remove from heat, skim foam and fill the jars.
Fill the hot jars leaving a quarter inch head space. Wipe rims, apply lids and tighten bands finger tip tight. Place jars in canner covered by 1-2 inches of water, bring to a full rolling boil and process 10 minutes. After 10 minutes, turn off the heat, remove the canner lid, wait 5 minutes and remove the jars to a hot pad or towel. Let cool 12-24 hours, check seals, remove bands, wipe, label and store.
mmmm marmalade man. Deeeelish.