This strawberry marmalade recipe is a great way to enjoy fresh strawberries. I love strawberries and we try to go strawberry picking each year. I prefer to buy strawberries in season so when I want to enjoy them at another time of the year, I make sure I’ve made strawberry jam or this strawberry marmalade recipe. I enjoy it on toast, pancakes and even waffles. The recipe that I use is not processed so it isn’t shelf stable. It needs to be stored in the refrigerator for immediate use or frozen for future use. I found this recipe in Austrian Desserts.
Strawberry Marmalade Recipe
- 35 oz strawberries
- 35 oz preserving sugar (I use regular granulated sugar)
- zest of 1 lemon
- 4 tsp orange juice
- Wash the strawberries and place in a pot with preserving sugar, lemon zest, and orange juice. Cover and let sit overnight in a cool place.
- Bring to a boil, stirring constantly, and let boil for 5-7 minutes. Remove from heat and pass through a fine sieve. Fill hot rinsed canning jars with the hot marmalade, close tightly and put in a cool place.
- Tip: If you are fond of the typical seedy texture of berry marmalades you can skip sieving.
The plastic clam shell container of strawberries I purchased at the grocery store was 16 oz. Two of them was 32 ounces which is what I used in this recipe. It worked out fine for me instead of the 35 oz of strawberries that are called for in this recipe. If you happen to have 35 oz of strawberries, go with that. Otherwise, two clam shell packs of strawberries should work fine. I keep one small jar in the refrigerator to use immediately. I freeze the rest in plastic containers in the freezer and defrost one when I need one.
What is your favorite way to use strawberries?
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