My Mom's Strawberry Marmalade
- Minutes to Prepare:
- Number of Servings: 26
Ingredients
4 Cups of Strawberries, topped, cleaned and halved.6 Large Tangerines, segmented, with all juice retained.1/3 Cup of Granulated Sugar1 Tsp of Vanilla Extract1 Tsp of Strawberry Extract1 Tsp of Cinnamon
Top and rinse 4 cups of fresh Strawberries. Halve into bowl. Add 1/3 cup of granulated sugar over the Strawberries and mix. Set aside for 15 minutes to marinate.
While the Strawberries are setting, prepare the Tangarines.
Segment the Tangerines. (make sure you discard all the seeds) Place segments and juice into a bowl and add the Cinnamon,Vanilla Extract and Strawberry Extract.
After the Strawberries have set for at least 15 minutes, put them in a sauce pan over high heat and stir constantly for 5 to 7 minutes until the berries break down slightly. They will continue to break down as the cooking process continues.
Add the Tangarines into the sauce pan over Medium High heat until they come to a boil and then reduce the heat to Medium-Low for an additional 15 to 20 minutes. Stirring frequently. Remove from heat and use a whisk to mascerate the Strawberries and Tangerine segments. Upon cooling the mixture will thicken. Refridgerate. This makes approximately 3.25 Cups of Marmalade. Serving Size is 2 Tablespoons.
Number of Servings: 26
Recipe submitted by SparkPeople user MYJAMBO.
While the Strawberries are setting, prepare the Tangarines.
Segment the Tangerines. (make sure you discard all the seeds) Place segments and juice into a bowl and add the Cinnamon,Vanilla Extract and Strawberry Extract.
After the Strawberries have set for at least 15 minutes, put them in a sauce pan over high heat and stir constantly for 5 to 7 minutes until the berries break down slightly. They will continue to break down as the cooking process continues.
Add the Tangarines into the sauce pan over Medium High heat until they come to a boil and then reduce the heat to Medium-Low for an additional 15 to 20 minutes. Stirring frequently. Remove from heat and use a whisk to mascerate the Strawberries and Tangerine segments. Upon cooling the mixture will thicken. Refridgerate. This makes approximately 3.25 Cups of Marmalade. Serving Size is 2 Tablespoons.
Number of Servings: 26
Recipe submitted by SparkPeople user MYJAMBO.
Nutritional Info Amount Per Serving
- Calories: 43.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 2.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 1.1 g
- Protein: 0.3 g
Member Reviews