Strawberry Marmalade

Children will love it. Sugar plays the role of the preservative, but it's levels have to be controlled so that the marmelade remains as healthy as possible and doesn't come out too sweet. In general a great time to buy fruits for jams is towards the end of the season; producers are looking to sell what is left, so the price is lower and they are usually always over ripe!

Average: 3 (3 votes)


1kg strawberries
600 gr sugar


Wash the strawberries, cut into small pieces. (It is unnecessary to cut them if they are over ripe; they will disintegrate alone!)

At the end of the day, put the strawberries in a casserole and cover them in sugar.

Let them stay like this over night in order to extract their juices and turn the sugar into a red syrup.

Put the casserole on high heat and steer constantly until the fruit has boiled and the sugar dissolves.

When it foams, clean it with a spoon.

Lower the heat and stir often, for about 20 minutes,  so that it doesn’t stick to the bottom.

To know that it’s ready dip a wooden spoon in the casserole.

When it comes out, it has to be shiny with thick marmalade.


* A classic method to check if it is ready is to put marmalade on a plate and then in the freezer till it becomes cold.
When you take it out the marmalade should not move if you lean the plate.


Put in sterilized vases when the marmalade is still warm and liquid. Close the caps, turn them over on a table and leave them until they are cold.

* You can keep them for up to a year.  


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