Natural Food Sweet

Strawberry mint jam

Written by Veronica Lavenia

Homemade jam is healthy. Gently healthy. Strawberry jam is one of the most delicious and also the least complicated. It is not necessary to peel the fruit but only to wash it and deprive it of the stalk.
The choice of strawberries is crucial: organic, local and seasonal. What about sugar? Its choice is important because it acts as a preservative and because it must sweeten but not hide the flavor of the main ingredient. Coconut sugar is an ideal sweetener: The Food and Agriculture Organization of the United Nations considers it the most sustainable sweetener on the planet. Highly nutritious, coconut sugar is obtained from the coconut palm, by cutting the flower of the palm and collecting the nectar in bamboo containers.
Its mild flavor does not cover that of strawberries and makes this recipe truly special.

Strawberry mint jam: Ingredients

Serves 4-6

500 g organic strawberries

Juice of one lemon

100 g coconut sugar

4 mint leaves

©Veronica Lavenia- The Wolf Post

Strawberry mint jam: Method

  1. Wash and slice the strawberries. Pour them in a large pot, adding the lemon juice and coconut sugar.
  2. Simmer, stirring the mixture from time to time, until you have achieved the desired consistency (usually no more than 30 minutes).
  3. Remove from heat, add the mint leaves (washed and dried), cook for about five minutes, then take them out-

Don’t miss:

Buckwheat salad with strawberry and mint

Vegan chocolate strawberry cake

About the author

Veronica Lavenia

Her scientific papers have been published in some of the most renowned international literary academic journals.
Italian based writer and magazine contributor.
Author of six books, some of her works have appeared in the most popular International Food magazines.
Food Connoisseur.
EVOO Communicator.
Founder of #evoostories and #storiedievo at @veronicalavenia_
Founder of the EVOO Column at "The Wolf Post".
Columnist and translator at "The Wolf Post".

She has always lived in the countryside. She has learned to "get her hands dirty", working and reaping the benefits of the fields, since she was a child. She participated in grape harvests, olive picking and assisted in the subsequent stages of production.
Food & Wine tourism were the family holidays that educated her on the subject.

"Writing about Food & Wine, without having cultivated at least a small vegetable garden in life, is possible but not very credible."