Whole Lemon and Strawberry Jam!

by Michelle on October 24, 2009 · 2 comments

in Uncategorized

WHOLE Lemon and Strawberry Jam

I made this Jam when I was in Molooabah, Qld a few months ago. We went to a sunday market and bought a HEAP of strawberries and after giving lots away we still had so many left, so I decided to get creative in the kitchen!

Whole Lemon and Strawberry jam

This jam uses the WHOLE of lemons and to uses up strawberries that are on their way out (or too many strawberries).  Why whole lemons? Well I’ve always felt that I something could be made with the rest of the lemon after I juice them. 

The white part of the lemon called the “pith” contains compounds called Bioflavonoids. What are they are what do they do? 

Bioflavonids also known as Vitamin P, are water-soluble substances that are composed of citrin, hesperidin, rutin, flavones and flavonals. They are needed to properly absorb and use vitamin C. They also help keep collagen in healthy condition and are known to increase the strength of capillaries and to regulate their permability¹.

How to make Whole Lemon and Strawberry Jam

You will need:

  • 1 whole lemon- zest grated off first, then juice squeezed out and then
    finely chop up the rest of the lemon (pith and all except the pips).
  • 2 or 3 punnets of Strawberries
  • 1 tbsp. Manuka Honey
  • 2 tbsp. Agar-Agar/Kuzu


  1. Chop up the strawberries roughly.
    In a saucepan add your lemon juice and strawberries. Mash the strawberries into the lemon juice. Add the chopped lemon pith and flesh. 
  2. Add the very finely chopped skin of the lemon and add to the simmering jam. Make sure this doesn’t burn by turning it down and stirring and mashing often (Add more water if necessary). You will need to simmer this until the lemon skin and pith become very soft. This could take between 1- 2 hours.
  3. Crush the kuzu/agar-agar in a cup. Add cold water and stir till it dissolves. Add this into your jam in the pot. This will aid in a thickening/jelling agent. 
  4. Cool in the fridge. This will also help it thicken up aswell.



1- Nutrition Almanac, 1979,  p. 59


Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.

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