The combination of strawberry and ginger gives an incredible taste while ginger strengthens the aroma of the berries. In that event if you want to vary somehow the familiar flavour of the strawberry conserves, take note of this recipe. Depending on the amount of ginger the savoury ginger tint can be more or less notable (so you may define the amount of ginger by your taste).
- 1,4 kg (3 lb) strawberry
- 450 g (1 lb) jellifying sugar
- 100 g (3,5 oz) rubbed nutmeg
- 1 package of gelatin
Rinse strawberries and remove stems. Cut each berry into 4 parts and place in a pan. Add rubbed nutmeg and sugar. Stir the ingredients carefully. Bring the mass to a full boil and cook for 20-25 minutes. Stir the jam continuously to prevent scorching and sticking. You should discard the foam as well.
After stir in gelatin and mix everything quickly. Boil the jam for 2 minutes more. The consistency should become thick. Scum and turn off the fire. Pour the hot jam into jars and cork them up. Let the jars cool for 12-24 hours and then transfer them to a cooling rack. Keep the jam chilled.
Enjoy your meal!
Tip! The strawberry jam can be served with tea and cheese.