strawberry lemon marmalade on top of a piece of cheesecake

Strawberry-Lemon Marmalade

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

  • 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.
  • 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.
  • 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.
  • 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.

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