1 kg of strawberries, cleaned of stalks
2 cups sugar
2 tablespoons honey
1 piece of ginger
A little mint
Stir with your hands and knead the strawberries together with the sugar to make pieces and make juice.
Add the honey, vanilla, mint and ginger and cook over medium heat for about 20 minutes. Stir often so that the jam does not stick to the bottom of the pot and remove the foam that will be created.
Then add the lemon juice, so that the jam does not become sugary, and continue cooking for another 10′-15 ′.
Remove the mint and ginger and store the jam in sterile jars while hot, close tightly and turn upside down until cool. This closes the jars airtight.
The marmalade is ready to be served!
Tip 1: The boiling time of the jam is indicative as we can adjust how thick we make it according to our tastes, boiling more or less.
Tip 2: Be careful that the jam does not thicken too much as it cools down and even inside the refrigerator it will tighten even more. If it becomes thicker than we want, add a little water and boil slightly until it acquires the desired texture.
Tip 3: Make sure to fill the jars 1-2 cm below their rim otherwise there is a possibility that the jam will stick.