Nutrition Spotlight
Strawberry jam is probably the most favorite jam flavor in the world! Its unique color, taste and texture is exactly what the word marmalade brings to most people’s minds.
The best time to make strawberry jam is at the end of the strawberry season, which is usually late May or early June in the northern hemisphere. That’s when strawberries are at their ripest and juiciest, and that’s when they can make a strawberry jam with a smooth, glossy texture and a savory, sweet-and-sour taste. Also, strawberries are fruit that should be best eaten raw because they are rich in Vitamin C, which is really sensitive to heat. We only choose to make them into marmalade when they are too ripe to enjoy raw.
This recipe uses honey and is spiced with fresh ginger. The amount of honey used is not large compared to other recipes, so it shouldn’t be stored for long. It’s best to keep it refrigerated and consume it within two to three weeks.
Strawberry jam with honey and fresh ginger
Equipment
- Medium saucepan
- Glass jars
Ingredients
- 1.1 pounds ripe strawberries (500 gr.)
- ¾ cup honey
- 1 tsp fresh ginger, peeled and finely ground
- 2 tbsp fresh lemon juice (from one medium lemon)
Instructions
- Wash the strawberries and remove the leafy tops. Cut them in 4 or 8 pieces each, depending on how big pieces of fruit you’d like in your jam.
- Put the strawberry pieces in a saucepan and crush them slightly so that some of their juice can be extracted. Add the honey and place the saucepan over low heat.
- Once the boiling starts, you’ll see pink foam forming at the surface, which will soon be gathered towards the rim. Use a spoon to carefully skim it off.
- Let the jam boil for 20-25 minutes, stirring occasionally. At the last five minutes, add the ginger and lemon juice and stir. The jam may seem watery at the end of the boiling time but it will set even more while it cools.
- Let it cool completely, transfer it to glass jars and refrigerate it.
NOTES
