This marmelade is soft, spreadable and delicious for breakfast or on top of your ice cream, your strained yogurt or cheesecake. Adding scented pelargonium leaves to the marmelade, as we often do in Greece, really enhances the flavour.
Serves: – Preparation: 20′ Cooks in: 60′ + 1 h waiting Ready in: 1:20′
1600 g (net weight) hulled strawberries, stems removed
1000 g sugar
4 scented pelargonium leaves (geranium)
2 tsp fresh ginger, finely grated
1 lemon, juiced
Wipe strawberries with a piece of damp kitchen paper (this way strawberries don’t absorb lots of water and marmelade sets easily.) Cut large ones in half.
Put strawberries in a large pan with heavy bottom and gently toss through the sugar. Set aside for 1 hour. Add 1/3 cup water and cook on high heat. When it comes to a boil, set over a low heat and cook very gently for 20 minutes, stirring at times.
Stir in ginger and geranium leaves and cook until it sets. Spoon a little marmelade onto a cold saucer. Leave for 30 seconds, then push with your finger. If it doesn’t flood to fill the gap the jam is ready. If not, turn the heat back on and boil for a couple of minutes, then do the wrinkle test again. Repeat if necessary.
Drizzle with lemon juice and boil for another half a minute and remove pan from heat.
Ladle jam into warm, sterilized jars, filling to just below the rim. Place a wax disc on top of the jam if you want to prevent mildew forming. Cover with lid and store in a cool, dry place. Keep in the refrigerator after opening.
Photo: Vangelis Paterakis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μαρμελάδα φράουλα με τζίντζερ και αρμπαρόριζα