Kick off summer the right way, with this zesty marmalade. Pick up one of our high-quality & sterilised jars to make this recipe a breeze! The freshness of the summer ripe strawberries mixed with the sharpness of the citrus fruit is sure to bring a smile to your face.
Prep Time 15 min
Cook Time 30 min
Makes 6 x 280ml (12oz) jars
- 5 large unwaxed lemons
- 2kg strawberries, washed and hulled
- 900g caster sugar
Before starting place a couple of small plates in your freezer. These will come in handy later.
Start off by zesting the lemons into long strips. This can be done with a vegetable peeler or a zester if available. Scrape off any pith with a small, sharp knife, then finely cut into thin strips.
Set aside 10-12 of the smaller strawberries, then chop the rest into quarters. Put the quartered strawberries into a saucepan, add 70ml of water, lemon juice, and zest. Soften over medium heat for 10-15 minutes. Stir frequently so the mixture doesn’t stick to the bottom of the pan and burn.
Slowly pour in the sugar, stirring until it dissolves completely. Increase the heat and bring to a rolling boil over high heat for about 10-15 minutes. The mixture should start to form heavier, ploppy bubbles.
When the mixture has become smooth, take off the heat and do the wrinkle test: put a quarter teaspoon of jam onto one of your frozen plates and put it in the fridge for a minute. Remove the plate with the jam from the fridge and push the jam with your finger; it should have a slight wrinkle on its surface. If no wrinkle forms, put the pan back on high heat, keep cooking, and test again every few minutes until the wrinkle has been achieved.
When the jam is ready, skim off and discard any froth that has formed upon the surface. Pour the jam mixture into your jars. Clean the rim of the jars and seal them immediately.
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