This is going to be one of my favorites in the middle of the winter. It tastes like strawberry lemonade in a jar. Bright and fruity and sunny. I was unable to find organic Meyer lemons this year, but the fact that I found any makes me incredibly happy. Suffice it to say they were scrubbed thoroughly before making marmalade out of them, the same as any of my non-organic citrus. At $2.99 for four lemons and $1.79 per pound of strawberries this isn’t the cheapest marmalade, but its definitely worth the cost and effort.
While browsing my favorite preserving blogs I noticed a link to a 3 Day Strawberry Jam recipe from which was illustrated with a picture that can only be called food porn. The scoop of jam shown is a deep red color, looks silky and shiny and can only be thought to taste unbelievable to match the image.
Scott gleaned the idea from another blog, who pulled together her recipe from three other sources. Which makes my take on the recipe fourth hand at best. You can always follow the links through the recipes to unravel the concept though, I find it interesting reading.
This recipe does take three days, and thus will hog room in the fridge for a couple days. First with fresh berries, then with macerating berries, and finally with partially cooked berries. Its worth the effort, even if just to try it compared to a traditional strawberry jam. One of the finest caveats of this recipe is it lacks pectin, and thus with only the basics of fruit, sugar and acid you can make jam. No last minute run to the store required. Perfect for a long, lazy weekend project.