Strawberry Lemon Marmalade Canning Recipe

Marie Overton
May 30
2 min read

Strawberry lemon marmalade offers a bright, tangy twist on traditional preserves. Its balance of sweet strawberries and zesty lemon makes it a versatile addition to your pantry. Whether you’re new to canning or looking for a fresh recipe, this post will walk you through making your own strawberry lemon marmalade and share creative ideas for enjoying it beyond the usual toast.

Ingredients and Preparation for Strawberry Lemon Marmalade

To make a batch of strawberry lemon marmalade, you will need:

Person in an apron hulls strawberries over a countertop. A blue bowl and green bowl with leaves are nearby. Blender with strawberries in background.

3 pounds strawberries, hulled and chopped, mashed or lightly blended
1/4 cup thinly sliced lemon peel
6 cups granulated sugar
1/2 cup water
6 tablespoons pectin
1 tablespoon lemon juice
1/2 teaspoon butter

A person in a denim apron chops yellow vegetables on a wooden board in a kitchen. Brown and yellow tones dominate the scene.

Start by washing your strawberries and lemons thoroughly. Slice the lemons peel very thin to ensure they cook down well and release their flavor.

Step-by-Step Canning Process

Hand pours water from a glass into a pot with lemon zest on a granite countertop, preparing ingredients.

Combine peel and Water
In a large pot, mix the chopped lemon slices, and water. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes.
Drain out the water.
Add ingredients
Stir in the strawberries, pectin, juice, and butter. Bring to a boil.
Add the sugar. Return to a full boil and boil hard for 1 minute, stirring constantly.
Using a jar funnel, fill hot half pint jars with marmalade, leaving 1/4 inch of headspace.
Wipe jar rims clean with a damp cloth and place lids on top. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)
Screw on bands until fingertip tight.
Process jars in a boiling water bath canner for 10 minutes. (Adjust the processing time if you are above 1000 feet.)
Turn off the heat, remove the water bath's lid and allow to cool for 5 minutes.
Place jars on a heat resistant surface and let cool undisturbed for 24 hours.
Check seals by pressing the center of lids; they should not flex up and down.
Store sealed jars in a cool, dry, dark location.

This method ensures your strawberry lemon marmalade stays fresh and safe for months.

Jars of red jam sit on a woven mat surrounded by fresh strawberries and lemon halves. The lids read "superb." Bright and vibrant scene.

Creative Ways to Use Strawberry Lemon Marmalade

Strawberry lemon marmalade is more than a breakfast spread. Here are some ideas to enjoy it throughout the day:

Breakfast Boost

Spread on warm toast, English muffins, or bagels for a fresh start. (Pairing it with cream cheese works especially well.)
Stir into plain yogurt or oatmeal for natural sweetness and zest.
Use as a topping for pancakes or waffles instead of syrup.

Savory Pairings

Brush on grilled chicken or pork for a fruity glaze.
Mix into salad dressings with olive oil and vinegar for a citrusy twist.
Serve alongside cheese boards, especially with creamy cheeses like brie or goat cheese.

Baking and Desserts

Swirl into cake or muffin batter before baking for bursts of flavor.
Use as a filling for thumbprint cookies or layered cakes.
Spoon over vanilla ice cream or cheesecake for a refreshing topping.

Storing and Shelf Life

Properly canned strawberry lemon marmalade can last up to three years in a cool, dark place. Once opened, store in the refrigerator and use within a month for best flavor.