Strawberry Marmalade the lemon and strawberry together with the clementines quite a hit. People do not always want to have a Marmalade because the first thought is tang and acid but you can calm that with this Strawberry Marmalade recipe. So with the fresh strawberry season upon us here is the recipe.
See the two lemons in the pot I keep them in there while I am boiling just because. Just clean them really well !
Strawberry Marmalade3 Clementine’s a heaping cup pulp (2 cups)
2 Meyer Lemon's & 1 Clementine thinly sliced
1 cup lemon juice fresh if possible
1/8 tsp baking soda
3 cups of strawberries
2 cups of sugar
app 9 - 8 oz jelly jars - lids and bands
Peel and cut the Clementine’s I like to keep it a bit chucky but you can cut your pulp to your own preference.
Cut one of the Clementine’s not peeled into thin slices (to be put with the lemon slices)
Cut your lemon into thin slices. Chop the lemon and Clementine’s slices into quarters. Theses are the rinds you can leave the pulp on it all goes to the same place. This is what gives your marmalade the tangy taste.
Now take the slices and cut them into quarters. Put the slices in 1/2 cup of the lemon juice bring this up to a simmer and then add the 1/4 tsp of baking soda. It will bubble. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.
Hey what about the strawberries?
Add Strawberries and citrus together (include the rinds liquid and all) bring to a simmer. Now add sugar bring back to a boil stirring for 5 minutes this should come to a rolling boil. A boil you can not stir down.
I do not use pectin in this jam and make sure I bring it up to a boil of 223 degrees. This is the temperature you want for a good gel with most jam's.
**** NOTE ****
The strawberries will break down. I like my jams chunky as we know. There are many ways to reduce the size of your strawberries. With marmalade's you want to keep the rinds so if you need to break down the strawberries do it before you add them to the lemon ingredients. Use an immersion blender or a potato smasher. Anything will do or just cut them down to size prior to adding them to the mixture
I use a candy thermometer with all my jams to get them to the exact heat of 223 degrees. This will insure the right gel point. Well almost always insure!
Take the pot off the heat skim the foam. Fill your warm jars ¼ inch from the top and wipe the rim clean. Cap on the lids and twist bans. Give them a well deserved bath for 12 minutes. Now when you take them out let them sit over night then store in a cool and dry place you have made some delicious strawberry marmalade enjoy.
Be sure to store without the twist band and label with the content and date.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.