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Quick Strawberry Lemon Marmalade

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“Ball Complete Book of Home Preserving.”
56 ounces

Ingredients Nutrition


  1. Prepare canner, jars and lids.
  2. Cut the peel of a lemon into quarters and remove it. The lemon should be large enough to yield 1/4 cup. Remove the rind and cut the peel into thin slices. Reserve the juice of the lemon.
  3. In a large, deep stainless steel saucepan, combine lemon peel and water to cover. Bring to a boil over medium-high heat and boil for about 5 minutes, until peel is softened. Drain and discard liquid.
  4. Add strawberries and lemon juice to peel and mix well.
  5. Whisk in pectin until dissolved.
  6. Bring to a boil over high heat, stirring constantly.
  7. Add sugar all at once and return to a full rolling boil, stirring constantly.
  8. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
  9. Ladle hot marmalade into hot jars, leaving 1/4 inch (0.5 cm) headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot marmalade.
  10. Wipe rim. Center lid on jar. Screw bad down until resistance is met, then increase to fingertip-tight.
  11. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes.

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