Strawberry Marmalade

  • 1 hour preparation time plus 30-45 min cooking time

    Preparation Time

  • medium

    Difficulty Level

  • 1 lt marmalade (4x250ml jars)


In order for any marmalade to be preserved for a long time, we need to store it in sterilized jars. In order to sterilize the jars, first we wash and rinse with hot water the jars along with their lids. Then we lay a clean towel on a baking sheet and we place the jars and the lids upside down on the towel. We put the sheet in the oven for 15 minutes. The jars and the marmalade should both be hot. Therefore, sterilize the jars halfway through marmalade’s cooking


Aromatic, For Vegetarians, Gluten-free, For Vegans

  • 1 kg ripe strawberries
  • 500 gr sugar
  • 2 tsp mint Sunspices
  • 1/2 tsp citric acid Sunspices


  1. In a bowl we put the strawberries and the sugar. We crush the strawberries with our hands, lightly crushing some and fully mashing some others. Let the mixture sit for about 1 hour so that the strawberries release their juices.

  2. We pour the mixture into a pot and add the mint. We stir and cook on medium heat for 30-40’, stirring occasionally, until our marmalade has the desired consistency and is ready. To check if the marmalade is ready, we do the following test: we place a teaspoon of the marmalade onto a small plate which we had placed in the freezer for a few minutes. We draw a line through the middle of the marmalade to create a channel. If the marmalade does not remain in place, it needs more cooking. If it does, it is ready. We add the citric acid and we cook for 2 more minutes. We pour the marmalade into sterilized jars, we seal well and we place them upside down on the counter until cool.

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