How To Make Strawberry Marmalade

Have you ever wondered how to make marmalade? Marmalade is a classic British preserve that is served on toast for breakfast. It can be made from any type of citrus fruit but the most popular variety is orange marmalade. This post will show you how to make strawberry marmalade.

Are you looking for a delicious homemade food idea to make? Making marmalade has never been easier thanks to this step by step guide.

Strawberry Marmalade

Strawberries lend sweetness to this preserve, though enough classic marmalade bitterness remains to satisfy purists. The recipe comes from the Glass Rooster Cannery cooking school and farm store in Sunbury, Ohio.

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Recipe Summary

Hands-On:

50 mins

Total:

1 hr 30 mins

Yield:

8 half-pint jars

Ingredients

Ingredient Checklist

• 3 medium oranges
• 2 medium lemons
• 4 cups crushed strawberries (about 8 cups whole berries)
• 1 1.75 ounce package regular powdered fruit pectin (1/3 cup)
• 1 teaspoon butter
• 7 cups sugar

Directions

Instructions Checklist

• Step 1Score the peel of each orange and lemon into four lengthwise sections; remove the the peels with your fingers. Using a shape knife, scrape off and discard the white pith inside the peels. Cut the peels into thin strips; set aside. Section lemon and oranges; reserve juices but discard seeds.
• Step 2In a 8- to 10-quart heavy pot combine strawberries, citrus peel, citrus sections, reserved juices, pectin and butter. Bring to full rolling boil, stirring constantly. Add sugar. Return to full rolling boil, stirring constantly. Boil, uncovered, for 1 minute or until jam sheets off a metal spoon*, stirring constantly.
• Step 3Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe rims, adjust lids. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving.

Dip a spoon into hot jam. Lift and hold the spoon sideways. If the jam streams off, it is too thin. As the jam thickens, it will drip. When the drips join in a sheet that falls off the spoon, the jam has set.

Strawberry-Lemon Marmalade

This strawberry marmalade recipe tastes like a refreshing summer drink in a sweet, spreadable format. Try the homemade marmalade stirred into oatmeal or yogurt or on top of pancakes or waffles, too.

Gallery

Recipe Summary

Prep:

55 mins

Cook:

30 mins

Process:

5 mins

Total:

1 hr 30 mins

Yield:

6 half-pints

Ingredients

Ingredient Checklist

• 2 medium lemons
• ½ cup water
• ⅛ teaspoon baking soda
• 3 cups crushed strawberries (about 6 cups whole berries)
• 5 cups sugar
• ½ of a 6-ounce package liquid fruit pectin (1 foil pouch)

Directions

Instructions Checklist

• Step 1Score the peel of each lemon into four lengthwise sections; remove the peels with your fingers. Using a sharp knife, scrape off the white portions of peels; discard. Cut peels into thin strips.
• Step 2In a large saucepan, combine peel strips the water, and baking soda. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Do not drain. Section lemons, reserving juice; discard seeds. Add lemon sections and juice to peel-strips mixture. Stir in crushed strawberries. Return to boiling; reduce heat. Simmer, covered, for 10 minutes (should have about 3 cups).
• Step 3In an 8- to 10-quart heavy pot, combine lemon-strawberry mixture and sugar. Bring to a full rolling boil, stirring constantly. Quickly stir in pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
• Step 4Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
• Step 5Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Allow to set at room temperature for 2 weeks before serving.

STRAWBERRY MARMALADE RECIPE

This strawberry marmalade recipe is a great way to enjoy fresh strawberries. I love strawberries and we try to go strawberry picking each year.  I prefer to buy strawberries in season so when I want to enjoy them at another time of the year, I make sure I’ve made strawberry jam or this strawberry marmalade recipe. I enjoy it on toast, pancakes and even waffles.  The recipe that I use is not processed so it isn’t shelf stable. It needs to be stored in the refrigerator for immediate use or frozen for future use.

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STRAWBERRY MARMALADE RECIPE

AS FOUND IN AUSTRIAN DESSERTS BY TONI MORWALD & CHRISTOPH WAGNER

STRAWBERRY MARMALADE RECIPE

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Ingredients

• 35 oz strawberries
• 35 oz preserving sugar (I use regular granulated sugar)
• zest of 1 lemon
• 4 tsp orange juice

Instructions

1. Wash the strawberries and place in a pot with preserving sugar, lemon zest, and orange juice. Cover and let sit overnight in a cool place.
2. Bring to a boil, stirring constantly, and let boil for 5-7 minutes. Remove from heat and pass through a fine sieve. Fill hot rinsed canning jars with the hot marmalade, close tightly and put in a cool place.
3. Tip: If you are fond of the typical seedy texture of berry marmalades you can skip sieving.

The plastic clam shell container of strawberries I purchased at the grocery store was 16 oz.  Two of them was 32 ounces which is what I used in this recipe. It worked out fine for me instead of the 35 oz of strawberries that are called for in this recipe.  If you happen to have 35 oz of strawberries, go with that.  Otherwise, two clam shell packs of strawberries should work fine. I keep one small jar in the refrigerator to use immediately. I freeze the rest in  plastic containers in the freezer and defrost one when I need one.

Strawberry Jam Recipe without Pectin and Low Sugar

Some of the links below are affiliate links, which means I will earn a commission at no additional cost to you, if you click through and make a purchase. Regardless, I only link to products we use on our homestead or believe in.

This low sugar no pectin strawberry jam recipe is our favorite. Step-by-step tutorial for a homemade strawberry jam without pectin and tons of flavor. Every home needs an easy strawberry jam recipe without pectin (specifically store-bought pectin) and low sugar. Because I’m a firm believer your jam shouldn’t have more sugar than it does fruit.

Like any pioneer woman, the beginning of summer marks jam and jelly season on our homestead. Whether its fresh-picked cherries for homemade cherry jam, juicy and plump blackberries for blackberry jam or even juicy peaches for this amazing spicy peach jam. Fingers are sure to be stained with the berry of the moment and snack breaks are taken at the bush with the ripest fruit.

Homemade strawberry preserves are the first berry recipes to hit my canning jars come spring. My husband loves strawberry jam, it is his absolute favorite. I’ve yet to meet a jam I didn’t like, but he’s partial to this one.

*our favorite jam recipes, including our 3 ingredient plum jam (one ingredient is water!)
*the troubleshooting guide- ever had jam not set? We’ve got you covered
*our fruit chart with ph (for canning safety) and pectin levelsNameDownload Now, I’m Never Buying Jam Again!

One of the reasons we preserve our own food is so we have a fully stocked pantry that isn’t dependent upon the grocery store, is healthier without chemicals and GMO ingredients, and to save money. Using a strawberry jam recipe without store-bought pectin and low sugar keeps us within these guidelines and is how the pioneers and our great-grandmother’s made jam. Because I want my homemade strawberry jam to taste like strawberries, not a bucketful of sugar.

Resources for Easy Homemade Strawberry Jam 

If you already have jars (canning jars will last for decades as long as they’re not chipped), then your only cost is for lids, sugar, and lemons (we’re assuming you’re growing your strawberries, but if not, then there will be the cost for those as well). The good news for this recipe is there’s no need for store-bought commercial pectin which cuts your cost even more with this low sugar no pectin strawberry jam recipe.

To can strawberry jam you’ll need:

• Canning Jars
• Canning Lids & Bands
• Large Canning Pot
• Funnel & Canning Tools
• Towel
• Strawberries
• Sugar
• Lemons

How To Freeze Strawberry Jam

You absolutely can freeze this strawberry jam instead of canning it. However, we prefer to can it over making a freezer jam because we like to be prepared for power outages, and no one wants to eat gobs and gobs of jam if the power goes out (OK, maybe we do…but it’s not ideal!).

This recipe can be canned, as described, stored directly in the refrigerator (best within 4-6 weeks) or stored in the freezer (best within 2-3 months). Just be sure to cool jam completely before placing in the freezer to prevent jars from cracking.

Healthier Strawberry Jam Recipe

What makes this strawberry jam recipe healthy? Well, I don’t know about you, but a homemade jam that contains more sugar or as much sugar as it does fruit just doesn’t sit right with me. Not only is this low sugar strawberry jam recipe healthier, but it’s also much more frugal without pectin from the store and loads of sugar.

Plus, I’m all about recipes that don’t rely on store-bought items. Does anyone else feel they were born a century too late and should have been besties with Laura Ingall’s Wilder in Little House on the Prairie? You, too?! Good, grab your apron, your Mason jars, and let’s get to jamming.

Sources of Natural Pectin

Lemon and apples are both very high in natural pectin. My grandmother never used pectin and you don’t have to either. We’re using lemon juice in our recipe to naturally set our jam. It may not seem like it’s going to work but trust me, you just have to cook it a bit longer than the store-bought pectin recipes… but it will get there, I promise!

Surprisingly, you just get a hint of the lemon, so if you want it to be stronger, add the juice of one more lemon. Think strawberry lemonade in a jam. Oh, yes, don’t mind if I do.

Resources for Easy Homemade Strawberry Jam 

• Our FREE Jam & Jelly Troubleshooting Guide– how to test if your jam has reached the setting or gelled point before putting in jars and processing, what 3 easy steps to take if it’s not reaching the gel point, and how to salvage it if it didn’t gel. Bonus, the fruit acidity and pectin level chart! When you sign up for our FREE Guide you’ll get the option for a super special price to join our Home Fruit Preservation e-Course!
• Classic Zester – this little beauty makes getting that pectin-packed luscious lemon zest into your strawberry jam without the bitter pith so easy.
• Stainless Steel Canner – (Safe for glass top stoves) this water bath canner won’t rust like the granite wear runs and will be your trusty sidekick in the kitchen for years to come.
• 6 Piece Canning Set – The jar lifter is worth five times the price of this. The best part, this 6 piece set is 79% off at the time of posting. I use mine with every canning project and can’t believe I ever canned without it. No more burnt fingers!
• 8-ounce jelly jars – These are the perfect size for jam and jelly making. I use these for pickled garlic as well. Can you ever have too many canning jars? In case you were wondering, the answer is no my friend.

Strawberry Jam Ingredients

• Strawberries (rinsed and hulled, before mashing)
• Sugar
• Lemon Juice (and zest)

Can I Make Jam Using Frozen Strawberries?

Although it’s not ideal to use frozen strawberries for this recipe, they will certainly work. Just understand your cooking time will be much longer due to the extra water content of the frozen berries. No need to defrost berries first, just toss them into the pot and let them defrost as you crush them up.

How To Fix A Jam That Didn’t Set Up

If your jam is not fully set after canning, you can fix it! Don’t despair! All your hard work has not gone to waste. Before you open each jar, be sure your jam is completely cool. Jam continues to set up as it cools, so it may just be that your jam is still too hot.

If your jam is still runny once cooled to room temperature, simply open up all your jars and dump the jam back into your pot. Continue cooking until your jam passes the sheeting test.

The sheeting test means your jam will be thick enough to stick to the back of a frozen spoon without dripping off (or it may come off in one sheet!). But if you get little drops or even larger drops of jam, you’ll want to continue cooking it to allow it to thicken further.

How To Make Homemade Strawberry Jam

Instructions for canning homemade strawberry jam:

1. Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
2. Add fresh strawberries to the pot. Crush strawberries with a potato masher or immersion blender to desired consistency (could also puree in the blender first). I prefer mine chunky, but my husband likes it more pureed.
3. Place strawberries, sugar, lemon juice, and lemon zest into a large pot. Stir until well combined and sugar is dissolved. Bring berries to a boil (if you have a candy thermometer jam sets at 220 degrees Fahrenheit, taking out the guesswork).  Stir frequently to keep sugar from scorching.
4. Simmer on a low boil for 20 minutes stirring constantly. You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam. Cooking time will vary depending on the water content of the berries.
5. After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, the jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then the jam is set, yank that baby off the heat.
6. Place jars on a dishtowel. Fill jars leaving a ¼ inch headspace (1/4 gap from the top of the jam to the top of the jar). A canning funnel will be your best friend during this part.
7. With a clean damp towel, wipe down the rim of the jar. Place lids on, then bands, and screw down to finger tight.
8. Immerse jars in boiling water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
9. When time is up, turn off the heat. After 5 minutes remove jars from canner. Place on a towel folded in thirds in a draft-free area. Allow to cool and set overnight or for at least 12 hours. Check seals. If the center of the lid gives, then store in the refrigerator and eat soon.
10. If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year.

Makes approximately 4 half-pint jars

Note: Always inspect your jars of jam and jelly before using it. If the seal is broken, if the jar is leaking, if you detect an off odor, off appearance, or any signs of mold, do not eat or taste it. Throw it out.

Check the seal when you go to use a jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.

Strawberry Jam Recipe without Pectin and Low Sugar

Melissa Norris

A delicious low sugar strawberry jam recipe that let’s the fruit flavor shine instead of sickly sweet sugar. Best part, this strawberry jam recipe without pectin means no purchasing extra ingredients!

PREP TIME15 mins

COOK TIME30 mins

COURSEfruit

CUISINEAmerican

INGREDIENTS US CustomaryMetric 1x2x3x

• 8 cups strawberries rinsed and hulled, before mashing (will equal approximately 4 cups smashed depending on how fine you smash them)
• 3 cups sugar
• Zest from 2 lemons
• ¼ cup lemon juice
• 1 medium apple in place of lemon juice and zest

INSTRUCTIONS 

• Wash jars and bands in hot soapy water and keep warm. Fill water bath canner with water and put on medium heat.
• Mash berries with a potato masher, blender, or immersion blender to desired consistency. I prefer mine chunky, but my husband likes it more pureed. (Note, liquid or pureed berries take longer to reach the gelling point)
• Place berries, sugar, lemon juice, and lemon zest (or grated apple if using in place of lemon) into large pot. Stir until well combined. Bring berries to a boil.  Stir frequently to keep sugar from scorching.
• Simmer on a low boil for 20 minutes.You can test the set of the jam by the sheeting test. Place a metal spoon in the freezer when you begin making your jam.
• After the 20 minutes of boiling, use the chilled metal spoon to ladle out a spoonful of jam. Hold the spoon and watch the way the jam drips off of the spoon. If its little individual drops, jam is not set, if it’s big goops, it’s almost there. If it comes off the spoon in a sheet or doesn’t really drop off at all, then jam is set, yank that baby off the heat.
• Place jars on a dish towel. Fill jars with a ¼ inch from the top with jam. A canning funnel will be your best friend during this part. With a clean damp towel, wipe down rim of jar. Place lids on, then bands, and screw down to finger tight.
• Immerse jars in water bath canner inside the canning rack, making sure water covers the tops of the jars by 1 to 2 inches. Once water is boiling, set timer for 10 minutes and allow jars to process.
• When time is up, turn off heat. Wait 5 minutes and then remove jars from canner. Place on a towel folded in thirds in a draft free area. Allow to cool and set overnight or for at least 12 hours.
• Check seals. If the center of the lid gives, then store in the fridge and eat soon.
• If jars are sealed, wipe down with a damp cloth and store in the pantry out of the light for up to a year

NOTES

• Because we’re not using store bought pectin the cook time to reach a gel point can vary based on the ripeness and water content of your berries at harvest.
• Liquid or pureed berries take longer to reach the gelling point
• One reader wrote in saying the lemon flavor in a batch she did that didn’t set was strong, but after re-cooking the jam until it reached its gelling point, the lemon flavor is barely detectable.
• Please download the free Never Buy Jam or Jelly E-book with our troubleshooting guide if your jam is not gelling for help.
• Always inspect your jars of jam and jelly before using. If the seal is broken, the jar is leaking, off odor, off appearance, or any signs of mold, do not eat or taste it. Throw it out. Check the seal when you go to use a jar, even if it sealed when you put it in the pantry. Seals can sometimes come undone over time.