The combination of strawberry and nutmeg gives an incredible taste while nutmeg strengthens the aroma of the berries. In that event, if you want to vary somehow the familiar flavor of the strawberry conserves, take note of this recipe. Depending on the amount of nutmeg the savory nutmeg tint can be more or less notable (so you may define the amount of nutmeg 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.