Greek Recipes

Greek and Cypriot recipes

Strawberry Jam – Marmelatha Fraoulas


  • 3 kilos of strawberries
  • 3 kilos of sugar
  • 1/2 a cup of lemon juice
Strawberry Jam - Marmelatha Fraoulas

Strawberry Jam – Marmelatha Fraoulas


  • The strawberries should be ripped but hard.
  • Wash the strawberries under plenty of running water.
  • Cur the stems off, cut in quarters and place in big bowl.
  • You can mash all the strawberries if you want or leave some behind as they are cut in quarters.
  • Place the mashed strawberries in a large pot and add the sugar and lemon juice.
  • Let it stand for about an hour or two.
  • Place the pot on the stove on high heat and boil until the sugar is melted, stirring occasionally and the syrup starts thickening.
  • As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and if the syrup is runny and sticky, the strawberry marmalade is ready.
  • If you want your jam to be thicker, just let it boil for a few more minutes.
  • Remove the pot from the heat and set aside to cool down completely.
  • When it cools down it will thicken a little bit more.
  • Place the Marmelatha Fraoulas (Strawberry Jam) in jars and keep in the refrigerator.
  • Change amounts in the ingredient list for more or less jam.

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