Strawberry Marmalade

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Strawberry Marmalade to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Strawberry Marmalade, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 medium oranges
• 2 medium lemons
• 1/2 cup water
• 1/8 teaspoon baking soda
• 1 quart ripe strawberries, crushed
• 7 cups sugar
• 1 (3 ounce) pouch liquid fruit
• pectin
• Peel outer layer of oranges and lemons; set aside. Remove the
• white membrane from fruit and discard. Set the fruit aside. Chop

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

peels; place in a large saucepan

Step 2: Technique & Execution

Add water and baking soda; cover and bring to a boil

Step 3: Technique & Execution

Simmer for 10 minutes

Step 4: Technique & Execution

Meanwhile, section oranges and lemons, reserving juice

Step 5: Technique & Execution

Add fruit and juice to saucepan; cover and simmer for 20 minutes

Step 6: Technique & Execution

Add strawberries