Strawberry marmalade is great for bagels, biscuits and toast. Gelling sugar I used for the recipe is a kind of sugar for making marmalade, which contains pectin as a gelling agent. Double the portion of sugar if a regular sugar applied. I am sending this to Strawberry Feast promoted by Happy Cook - Kitchen Treasury.
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angiesrecipes- Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.
- Well wash, remove stems and pat them dry with a clean kitchen towel. Slice strawberries. Peel the lemon and thinly shred lemon rind. Drop in squeezed lemon.
- In a big nonaluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the strawberries. Heat the strawberry mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean and seal with lids and bands. Store marmalade in a cool and dry place. After opening jar, store marmalade in the refrigerator.
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25 comments:
A strawberry marmalade sounds wonderful! I've been thinking of making something with the many strawberries we got at the farmers market this weekend but so far we've just been eating them by themselves :)
I love strawberry jam and this morning when I went to the farmers' market I was debating whether to make some this year. I never knew there is a jelling sugar. Makes procedure much easier.
yummy, I love strawberries also would be great with scones and tea
I tried making this a week ago and mine came out like syrup - I couldnt bring myself to put in ALL the sugar you are supposed to and as a result the pectin failed...this is beautiful and now I want to know how to get pectin sugar....
@5 Star Foodie
I usually eat fresh fruits by themselves too, unless when they don't taste juicy or what they should be as a raw fruit. (plenty kinds of fruits are just not any more what they used to be)
The berries from farmers' market should be more juicy and flavourful than the supermarkets.
@Ivy, doggybloggy
Are there German supermarkets LIDL, ALDI, REWE, EDEKA around where you live? It's the high season now for canning, I guess it would not be difficult to get.....look for a brand called "Kölner", which sells sugar worldwide.
@Chow and Chatter
Oh, yeah, how could I just left the scones and biscuits out.....;-)
Angie thankyou so much for sending this to my event.
I love strawberry jam, i have nevr made jam at home.
This one looks so easy to make that i shoudl try them/
your stawberry jam really look red and thick!! I think I can taste some now!!yummy!! hahaha!! now it's strawberry season,inexpensive,might try to make some soon!!
Home-made marmalade is the best, Angie! I can almost taste how delicious this is!
@Happy cook
It's my pleasure. :-)
@My Asian Kitchen, Reeni
Time to get some real home made marmalade for the breakfast!
Thank you, my dear friends.
Yum, this sounds delicious :) And jelly is basically a jam or fruit spread, it is just sort of harder to spread...like a jellied-jam...
@girlichef
Got it.. it's the spread that made from the fruit juice.
I first thought it was kind of sweets, that many kids love to eat.
I am going to use some of the strawberries from my yard to make this!
angie m tummies are rumbling.. sound addictive.. home made jams are much more tastier than the ready made ones :) keep it up!!
cheers!!
This looks great. I've kept meaning to get around to making my own preserves, etc - even to the point of getting a kit! This is kind of the kick that I need to get started...
oh wow! look at that gorgeous color! I LOVE it! I also submitted to Happy Cook a very similar recipe!
@burpandslurp
Foodies' minds think alike :-^!
@Sara, Fearless Kitchen
Can't wait to see yours.
@nora
Thanks, it's very tasty and less-sugary.
Nice to have you coming over
is it like strawberry jam?.. It's great if I can make it by my self, thanx for sharing ^^
Hi Angie... There's something I don't understand... At the beginning you just combined the ingredients but you put them on the fridge... What do you do with the juice that comes from the strawberries... Nothing? You boiled the hole thing and done? Why do you put put them in the fridge instead of boiling it directly? Thank you for the recipe and your answer.
@Anonymous I used Gelling sugar here, so didn't have to boil the juice down.
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