Strawberry Marmalade Recipe

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.

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Strawberry Marmalade recipe

Strawberry Marmalade Recipe

Strawberry Marmalade Recipe
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  • 35 oz strawberries
  • 35 oz preserving sugar (I use regular granulated sugar)
  • zest of 1 lemon
  • 4 tsp orange juice


  1. 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.
  2. 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.
  3. 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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  1. http://manda says
    wow. this is a lot easier than i thought and would save me $5 buying it at the store. thanks ellen!
  2. Great idea to make marmalade while the strawberries are in season. My husband loves to do this and it tastes so much better than store bought. Thanks for sharing this with us on foodie friday.
  3. looks delicious! We go through a ton of jam, jelly and preserves in my house!
  4. http://laura says
    I love strawberry pie! And I also have an angel food cake dessert with strawberries I've loved since a kid.
  5. http://Maria%20Iemma says
    Love strawberries - this recipe seems so easy and is all natural, no preservatives. Thank you for the information
  6. I like the addition of OJ! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Cindy from
  7. http://Amy%20Orvin says
    I love fresh strawberries, so I am sure I'd love to make this. Thank you for the recipe.
  8. http://Karen%20D says
    Need to remember this recipe for next strawberry season....found it too late for this year...looks great!
  9. http://M.Clark says
    Wow, who knew it was so easy to make marmalade? Thank you for posting this recipe, I can't wait to try making this!
  10. http://tjberg says
    this sounds wonderful. was wondering if u could combine this and your banana jam recipe t make strawberry banana jam.
  11. http://Angus says
    Have just had this forwarded to me by a fellow foodie find. Sounds great. Just wondering why the necessity to refrigerate/freeze, since there is equal sugar/fruit ratio, plus the acid from lemon zest and orange juice - doesn't this make it shelf-friendly? Certainly I'd keep it in the fridge once opened. Just curious - I am relatively new to the wonderful world of home-made jams and jellies. Oh, one of my most popular jams is with Strawberries, Chillies, Kaffir Lime leaves (shredded very finely) and fresh or preserved root ginger (cut very finely). You can omit the last two ingredients if you wish, or use ground ginger. Usual sugar/fruit ratio (although I try to sneak it down to 1:0.8 - 1kg fruit to 800 gms sugar), plus lemon zest and juice. My friends can't get enough of this - one even has it on toast for breakfast. It's mainly for use with roast meats, cold cuts, on crackers with cheese.... you name it! Only thing is it pays to know how hot your chillies are - I once made a batch with extra chillies and it was volcanic! I wound up recycling it into another batch to tone it down - that of it which the chilli-fiend friend hadn't already had on toast :) Enjoy, Angus
    • Hi Angus - This particular recipe isn't canned. It's only made and put in a jar. Because it isn't canned, it's not sealed so it's possible for bacteria to get into it if you leave it on the shelf. Just like if you have a jar of jam that you open. Once it's opened it needs to be refrigerated. Your jam recipe sounds amazing. I'd love to try it some day.
  12. http://Linda says
    If someone wanted to can this jam instead of freezing, what, if any, additional steps would one need to make prior to water bath canning?
    • Hi, Linda - I haven't used this specific recipe with my canner so I am not sure. This e-cookbook on Amazon should give you that type of recipe


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