Strawberry-Lemon Marmalade
Recipe created by Liz Pearson
Servings: Makes about 3 cups (large batch: about 9 cups)
  • 2 (1-pound) bags frozen strawberries , about 6 cups (large batch: 6 one-pound bags, about 18 cups)
  • 3 cups sugar (large batch: 9 cups)
  • 1 cup loosely packed lemon peel , in thin strips (from about 6 lemons; large batch: 3 cups, from about 18 lemons)
  • 1/4 cup honey (large batch: 3/4 cup)
  • 1/4 cup lemon juice (large batch: 3/4 cup)
  • 1/8 tsp. fine salt (large batch: 3/8 tsp.)
Active time: 30 minutes
Total time: 1 hour, 30 minutes

Chill a small plate in the freezer for 30 minutes. Meanwhile, put all ingredients into a large, heavy nonreactive pot and bring to a boil, stirring occasionally. Reduce heat to medium and simmer, skimming foam off the surface, for 25 to 35 minutes. (The foam can be kept and used as a topping for ice cream or yogurt.)

To test marmalade for doneness, drop a small spoonful onto the chilled plate, wait about 5 seconds, then run your finger through center of marmalade. When it???s thick enough, the line made by your finger should remain clear. If the marmalade holds its shape, remove from pot the stove and proceed to next step. If the marmalade runs back together, continue to cook, return the plate to the freezer, and check again in a few minutes.

Ladle into jars, seal tightly, and cool to room temperature. Keeps for up to 3 weeks refrigerated.

Note: For the best results, choose strawberries that have been frozen without added sugar or syrup.