How to make Strawberry Marmalade? There are also 5 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk strawberry recipes, marmalade, marmalade recipe, marmalade making, jam making tricks, Practical Recipes

Strawberry Marmalade

Release Date: 10-05-2011
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My jam and marmalade recipes are inherited from my grandmother. Whenever I prepare it, I always think about it and talk to it inwardly. Especially when making strawberry and rose jam :)

Today I'm going to tell you some of the tricks he taught me when I was a kid. I believe it will be very useful for you when making jam and marmalade.

Tips for making jam

1- Sort and wash the fruits for which you will make marmalade or jam, and wait for them to drain. Then remove the cores.
2- Use half or all of the sugar according to the sweetness and ripeness of the fruit. (Like 1 kilo of sugar to 1 kilo of strawberries)
3- If you don't have a blender, put the fruits to make marmalade through a colander before putting them on the stove.
4- Before taking the marmalade or jam from the stove, check its thickness. (Take a piece of marmalade with a teaspoon, drip it on a clean and dry porcelain plate. If it does not flow easily when you tilt the plate to the right and left, it has kept its consistency.
5- Use medium and low heat when making marmalade and jam. In this way, you can prevent it from overflowing and holding the bottom.


Ingredients for Strawberry Marmalade Recipe

  • 750 g strawberries
  • 750 gr granulated sugar
  • 1 parts lemon salt

How to Make Strawberry Marmalade Recipe?

  1. Wash and drain the strawberries and put them in the pot where you will make the marmalade.
  2. Pour all the granulated sugar on them and wait for 1,5 hours.
  3. When the strawberries release their juices, put the pot on the stove. Boil for 25-30 minutes on medium heat, removing the foam from time to time.
  4. Strawberries that are starting to melt, add 1 piece of lemon salt and pass through the rondo. Boil for another 5 minutes and remove from the stove.
  5. Divide into jars when cool. Close tightly and store in a cool place.
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"Strawberry Marmalade5 comments for ”

  • on May 31, 2011 at 22:06

    Hello there,
    you said a piece of lemon salt, but when you say a piece, would you say the exact amount? I'm a bit of a novice in kitchen stuff. I have never used lemon salt either. For example, should lemon salt be a teaspoon or a teaspoon, how much? hi…

    • On June 01, 2011 at 11:11 PM

      Lemon salts become crystalline, anyway, I used 1 large piece of lemon salt. If it is powder, you can use it with the tip of a teaspoon.

  • on May 14, 2011 at 10:15

    hello, is it okay if we put it in jars when it's hot, to use it longer?

    • on May 22, 2011 at 20:32

      Mrs. Saliha of course it can, but definitely keep it in the refrigerator or it may get moldy on it.


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