Strawberry Meyer Lemon Marmalade

Hi friends! How are you? Going strong, I hope! Today’s recipe is a sweet and tart Strawberry Meyer Lemon Marmalade. YUM!

Strawberry Meyer Lemon Marmalade

One of my projects for 2017 was to join Marissa McClellan’s Food in Jars Mastery Challenge. As a Master Food Preserver, I’m always looking for fresh, fun ideas to encourage others to begin canning, learn about preserving foods and to try new things in the kitchen. For me, this was a personal challenge to stretch out of my comfort zone and do something different.

Strawberry Meyer Lemon Marmalade

Each month there is a new challenge and January is all about Marmalade. Growing up, I hated Marmalade. It was “old people food.” My grandparents were the only people I knew who ever liked the stuff. My parents didn’t like it. It was bitter, had chunks of peel and did I mention it was bitter? Yeah, not my favorite thing. Thank goodness I grew up and learned to appreciate it. While I enjoy marmalade now, prior to this challenge, I’ve only ever made an Onion Marmalade. It was a Red Onion Marmalade and technically, not really a “marmalade” because it only used zest and not the peel. Before we get too deep into this, let’s define Marmalade. Marmalade is: “A soft spread that contains pieces of citrus fruit and peel evenly suspended in transparent jelly.” This definition is from which is the website for Ball Canning. The key here is the citrus fruit and peel. I took this challenge to heart and did some research on different marmalades and the variety of techniques involved in making them. You can’t grow, if you don’t know, right? This challenge is all about learning and growing!

I learned some marmalades take up to two days to create because they require the fruit to be boiled and then sit overnight. This process is to further soften the peels before making the marmalade. Others don’t call for an overnight soak, but rather to boil the fruit several times in order to soften it. And others, require no time at all, other than the time it takes to thinly slice whatever citrus fruits you’ve chosen to use in your marmalade. No matter which method you choose to use, marmalade can be time consuming. So when you make marmalade, be sure to plan ahead and use a sharp knife!

Strawberry Meyer Lemon Marmalade

The reason I choose this particular recipe was two-fold. I had a few Meyer lemons left from a larger batch and strawberries are just coming in to season here in Southern California. Plus, it’s been raining quite a bit and Strawberry Lemonade always reminds me of summertime and sunshine. Everyone can use a little bit of sunshine on a dreary day! Why not eat it for breakfast, spread on toast or stirred in oatmeal? Or use it over ice-cream!

Strawberry Meyer Lemon Marmalade

Or perhaps make another batch because this one seems to be gone…

Strawberry Meyer Lemon Marmalade

From Marissa McClellan, author of Food in Jars. This Strawberry Meyer Lemon Marmalade will remind you of your favorite summer berry lemonade drink!

  • 1 pound / 460 g Meyer Lemons
  • 1 pound / 460 g strawberries
  • 2 cups / 400 g granulated sugar

Wash and dry Meyer lemons. Trim off ends and slice the fruit in half from to top to bottom.

Using a sharp paring knife, cut out the pithy center core of each lemon half and remove seeds. Reserve both the pithy cores and seeds, as these will later be our pectin source.

When all lemons have been trimmed, slice the halves into thin half moons.

Place Meyer lemon slices into a glass or plastic bowl and cover with two cups of water.

Gather up the reserved seeds and pith and place them into the center of a cheesecloth square. Tie bundle up tightly to prevent seeds from escaping. Add this bundle to the bowl where the lemon slices are soaking. Cover and set aside.

While the lemon slices soak, wash strawberries and chop them well. Place them in a glass or plastic bowl and add the sugar. Stir to combine and cover.

Let both the lemons and the strawberries sit for at least an hour and up to three hours. Stir the strawberries once or twice if possible, to help the sugar draw out their liquid.

When you’re ready to cook the marmalade, first set up your canning pot. Place four half pint jars in a pot fitted with a shallow rack. The pot must be able to hold them fully submerged with at least an inch of water over top and an inch of space to allow the water to boil.

Place lids in a small saucepan of water and set over low heat.

Pour the lemons, their water, the strawberries and sugar into a large, wide, non-reactive pan that holds at least five quarts. Bring to a boil and cook over medium-high heat for 30-40 minutes, stirring regularly.

Marmalade is done when it reaches 220° F and passes the plate test.

Funnel finished marmalade into prepared jars. Wipe rims, apply lids and rings and process in a boiling water canner for 10 minutes.

When time is up, remove jars from canner and let them cool on a folded kitchen towel.

When jars are cool enough to handle, remove rings and check seals. Any unsealed jars should be refrigerated and used promptly.

Since I can’t seem to stop at just one. I tried my hand at traditional Orange Marmalade too. It came out beautifully!

Small Batch Orange Marmalade

That recipe can be found here: Small Batch Orange Marmalade

What kinds of things do you do to stretch out of your comfort zone? I’d love to hear about it! Share with me in the comments below. Let’s grow and learn together this year!

Until next time friends, live life deliciously!

This Post Has 3 Comments
  1. OK I am sugar challanged. Can I make jam’s and such with artificial sugar? (Splenda, stevia, monk fruit or the like?) I know I would need to add a ‘bulk’ product if not using 1-1 replacement.

  2. Looks GREAT Sara and I do am having fun with the year long mastery challenge! It is stretching me outside my knowledge and comfort zone just a bit, and I love that. Always up for a good challenge and another way to “put food up in jars.”

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