Strawberry-Lemon Marmalade is a low-sugar cooked marmalade made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups
Ingredients
- 2¼ pounds strawberries or about 2 level quarts
- 1/3 cup lemon peel from 2 to 3 medium to large lemons
- 2 teaspoons calcium water see step #1
- ¼ cup lemon juice bottled
- ¾ cup up to 2 cups sugar
- 2 teaspoons Pomona’s Pectin mixed with sweetener
Instructions
- 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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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.
- 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.
- Wash, hull, slice, and mash the strawberries.
- Measure 4 cups mashed strawberries into sauce pan with the drained lemon peel.
- Add calcium water and lemon juice, and mix well.
- Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.
Mel
Can this be made with Monkfruit instead of Sugar?
Audrey L.
Monkfruit is asked about often, but to our knowledge there has not been a lot of research done on canning with monkfruit, so we cannot say for sure how it would do once canned. It has also been known to crystalize, but it has not made the preserves unsafe that we know of, just unappealing. You can always freeze it rather than canning. I hope this helps.
Robin
What size jars? I assume 1/2 pint. I’m sorry I’m if I’m just completely missing where it says that! Thanks!
Shelby Collings
We recommend using 4oz-8oz jars. Happy jamming!
Lisa
Can this be made with stevia?
Shelby Collings
It sure can!
Teri Villwock
Made this Marmalade earlier this week and it is so delllissshhhoooussss! Decided to substitute Raspberries for the strawberries and oh, man!!! It’s very tasty too. 😋
🤔 wondering what sour cherries would be like?!? Blueberries?!?