Best Marmalade – with Pectin

Welcome, dear food enthusiasts and marmalade lovers! Today, we are excited to share with you the best marmalade recipe using pectin. But before we dive into the recipe itself, let’s take a brief journey through the history of this delightful preserve.

Marmalade, a vibrant, tangy spread typically made from citrus fruits, has a long and fascinating history that dates back to ancient times. With a nod to the past and a modern twist, we present to you our best marmalade recipe using pectin. This easy-to-follow recipe will result in a delicious, tangy, and beautifully set marmalade that pays homage to its rich history while embracing contemporary techniques. Enjoy the process of making this delightful preserve and impress your friends and family with the fruits of your labor!

Happy cooking!

homemade jam pectin

Homemade Strawberry Jam with Pectin

Special Ingredients Europe
4.17 from 6 votes
Voorbereidingstijd 1 hour
Bereidingstijd 15 minutes
Totale tijd 1 hour 15 minutes
Gang Breakfast
Keuken French
Porties 4


  • 900 grams strawberries
  • 400 grams sugar
  • 30 grams pectin
  • 30 grams lemon juice


  • Wash and hull the strawberries, then crush them using a potato masher or a fork.
  • In a large saucepan, combine the crushed strawberries, sugar, and lemon juice.
  • Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved.
  • Increase the heat to high and bring the mixture to a rolling boil.
  • Add the pectin and continue to boil for 1 minute, stirring constantly.
  • Remove the saucepan from heat and skim off any foam that has formed. Allow the jam to cool slightly before pouring it into sterilized jars. Seal the jars and store them in a cool, dark place.
Trefwoord lemon juice, pectin, strawberries
Heb je dit recept als eens geprobeerd?Let us know how it was!

The word “marmalade” is believed to have originated from the Portuguese word “marmelada,” which referred to a quince paste similar to today’s quince jelly. The concept of marmalade made its way to England in the 15th century, where it evolved into the citrus-based preserve we know and love today.

Traditionally, marmalade was made using the natural pectin found in citrus fruits, which helps the preserve achieve its characteristic gel-like consistency. However, not all citrus fruits contain enough pectin to create the perfect set, which is where our modern-day hero, pectin, comes into play. Pectin is a natural carbohydrate extracted from the cell walls of plants, often sourced from apples or citrus peels. By incorporating pectin into our marmalade recipe, we can ensure a consistent and delightful texture every time.

Leave a comment

Recipe Rating