Monday, August 7, 2017

Strawberry - Lemon Marmalade - Toast Topper #81

Strawberry-Lemon Marmalade is a bright burst of late Spring in a jar - and being made with Pomonas Pectin, it's a lower sugar, fruit-forward Toast Topper too

Strawberry-Lemon Marmalade

With the growing season as short as it is here, when the Spring and Summer fruit come in, we buy it up, en masse. What we don't immediately consume or can is either dehydrated or frozen, thawed out in the Fall and Winter to go with holiday desserts or morning oatmeal.

I delved into our Ontario strawberry cache a little early though, in search of a gorgeous, sweet-tart Toast Topper. I love lemon in basically anything, and since I'd made a few marmalades this year I thought I'd try my hand at a lower sugar variety. Normally with marmalades, the sugar is what causes the mixture to set - you're essentially making a candy. However, I wondered if it would be possible to do it with pectin - certainly not traditional, but I knew that I could incorporate the "peel" feeling of the usual kind, as long as I could find a way to make it tender before jamming.

Thankfully, Pomona's Pectin had a recipe on their site for exactly what I was looking for. I use Pomona's for essentially all my jams (exception is my Backyard Grape Jam - I'm not messing with that formula) so that I can control the sugar, and the batch size. They also pointed out that if you pre-simmer the peel in water before making the jam, you wind up with perfectly toothsome, yet tender, strands in each spoonful.

Since I'm a lemon lover, I amped up the amount of peel I used, but essentially everything stayed the same - just a smaller batch size. I came out with two half-pint jars of ruby red deliciousness (minus a spoonful or two - quality control), which I've squirreled away for those dark Winter mornings.

Maybe. If they last that long.

Strawberry - Lemon Marmalade
Makes 2 cups, 16 (2 tbsp) servings
peel of 2 lemons, sliced thin (not the pith, I used a vegetable peeler)
14 oz strawberries, mashed
1 tsp calcium water (from Pomona's)
1 tbsp + 2 tsp lemon juice
½ cup sugar
1 tsp Pomona’s Pectin powder
  1. Place the lemon peel in a small pot and cover with water. Simmer for 10 minutes, then drain well.
  2. Combine the lemon peel, berries, calcium water and lemon juice in a pot, mixing well.
  3. Measure sugar into a bowl and thoroughly mix in the pectin.
  4. Bring fruit mixture to a full boil.
  5. Add pectin-sugar mixture and bring back to a boil, stirring vigorously for 1 to 2 minutes.
  6. When mixture returns to a full boil, remove it from the heat.
  7. Process jars 10 minutes in a waterbath.
Amount Per Serving
Calories: 31.5
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 0.3 mg
Total Carbs: 8.1 g
Dietary Fiber: 0.6 g
Protein: 0.2 g