Strawberry-Lemon Marmalade

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“From B&G canning mag. These will need to set for 2 weeks.”
1hr 30mins
6 Half pints

Ingredients Nutrition


  1. Peel lemons, scrap off the white from peel, discard white. Cut peel into thin strips. In large pot, combine lemon peels, water and baking soda. Bring to a boil, reduce heat. Simmer covered for 20 minutes. Take off heat, DO NOT DRAIN.
  2. Crush lemon pulp and juice into pot with peel, discare seeds.
  3. Stir in crushed strawberries, return pot to heat and bring to a boil. Reduce heat and simmer covered for 10 minutes. You should have 3 cups after cooking.
  4. Add sugar. Stir and bring to a boil rolling boil, stirring constantly.
  5. Quickly stir in pectin and boil for 1 minute. Remove from heat and skim off foam.
  6. Ladle into hot sterlized 8 oz jars, leaving 1/4 " headspace. Wipe rims and add lids.
  7. Process in water bath for your altitude.

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