Moroccan · Condiment
Strawberry & Orange-Blossom Jam
Spring strawberries take on a Moroccan accent in this jam, cooked with sugar and lemon and perfumed at the end with orange-blossom water, which gives the fruit a delicate floral lift. Bright red and loosely set, it is a favourite on warm msemen and bread, the orange blossom turning a familiar jam into something distinctly Moroccan.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 20
- Level
- Easy
Ingredients
- 1 kg strawberries, hulled and halved
- 700 g sugar
- Juice of 1 lemon
- 1 tbsp orange-blossom water
- 1 small apple, grated (for pectin, optional)
- 1 strip of lemon peel
- 1/2 vanilla pod, split (optional)
Method
- 1
Macerate
Toss the strawberries with the sugar and lemon juice and leave for an hour, or overnight, to draw out the juices.
- 2
Boil
Bring to a rolling boil with the grated apple if using, then cook briskly, stirring and skimming, for 20–25 minutes.
- 3
Test the set
Drop a little on a chilled plate; when it wrinkles as you push it, the jam is ready.
- 4
Perfume
Take off the heat and stir in the orange-blossom water so its scent is not boiled away.
- 5
Jar
Ladle into sterilised jars and seal.
Chef's tips
- Macerating first draws out juice and helps the sugar dissolve before boiling.
- Strawberries are low in pectin — a grated apple or a squeeze more lemon helps the set.
- Add the orange-blossom water off the heat; boiling drives off its delicate perfume.
Frequently asked questions
My strawberry jam is runny — what went wrong?
Strawberries have little pectin, so it needs either a longer boil to reach setting point or a pectin boost from grated apple or lemon. Test on a cold plate before jarring.
How much orange-blossom water should I use?
Start with a tablespoon for a kilo of fruit and taste — orange-blossom water is potent, and too much can taste soapy. You can always stir in a little more.