Recipes and Cooking Strawberry-Lemon Marmalade 5.0 (1) 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 5, 2013 Print Rate It Share Share Tweet Pin Email Photo: Scott Little Prep Time: 55 mins Cook Time: 30 mins Process Time: 5 mins Total Time: 1 hrs 30 mins Yield: 6 half-pints Jump to Nutrition Facts Ingredients 2 medium lemons ½ cup water ⅛ teaspoon baking soda 3 cup crushed strawberries (about 6 cups whole berries) 5 cup sugar ½ of a 6-ounce package liquid fruit pectin (1 foil pouch) Directions Score 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. In 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). In 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. Ladle hot marmalade into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar 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. Rate it Print Nutrition Facts (per serving) 44 Calories 11g Carbs Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 44 % Daily Value * Sodium 2mg 0% Total Carbohydrate 11g 4% Total Sugars 11g Vitamin C 3.5mg 18% Potassium 12mg 0% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.