Strawberry Marmalade

Preparation info

  • Yield:

    3 lb

    (large)
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Standard quantity

Fruit at 100%
Ingredients

Method

Procedure

  1. If the strawberries are large, cut them into halves or quarters. Otherwise, leave them whole.
  2. Mix the berries with the sugar. Refrigerate overnight.
  3. Bring the sugared fruit to a simmer and cook until a purée consistency is obtained.
  4. Remove from the heat. Sprinkle the pectin over the fruit and stir in. Return to the heat a