Recipe created by Liz Pearson
A taste of summer's best and brightest flavors, strawberry and lemon, is a welcome gift in cold winter months. (The secret is in the freezer aisle—this recipe uses two bags of frozen berries.) Skip the traditional canning process and simply refrigerate the marmalade in glass jars. Tie a ribbon around the neck, and add a thinner metallic twine on top for extra glitter.
For large batches, see the adjusted measurements at the end of each ingredient line; be sure to adjust all other variables, like using three pans instead of one, accordingly when making a large batch recipe. This recipe is one of O's tasty homemade gifts.
For large batches, see the adjusted measurements at the end of each ingredient line; be sure to adjust all other variables, like using three pans instead of one, accordingly when making a large batch recipe. This recipe is one of O's tasty homemade gifts.
Servings: Makes about 3 cups (large batch: about 9 cups)
Ingredients
Directions
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.
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.
From the December 2010 issue of O, The Oprah Magazine
