Wüsthof America

Strawberry Marmalade

Strawberry Marmalade

"As a Chef, I feel the best ingredients available to us are typically are those grown closest to home. These ingredients have been harvested for a short amount of time and often times, are harvested the same day they are prepared in our kitchen. In an effort for us to maintain our mission of serving guests local food, even in the winter, we have to start preparing for this in the summer when harvest season is in full swing. At The Grey Plume, we prepare a series of different preserves ranging from marmalades and jams to as many pickled and fermented vegetables we can get our hands on.

One of my favorites and in all honesty, simplest preparations, are our fruit preserves. We add onion and citrus to our jams, which ultimately turn them into marmalades in an effort to balance the sweetness of the added sugar. This marmalade is great fresh with simple cheese and cured meats or on toast with butter. When I am looking for a source of inspiration, I have the opportunity to visit our pantry. The shelves are lined with the bounty of the season, all jarred and awaiting their final home in the coming months.”

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Strawberry Marmalade


Recommended Tools:

WÜSTHOF CLASSIC Utility Knife, CLASSIC Bread Knife


Servings: 4


Prep Time: 30 minutes active, 24 hours total


Cook Time: 4



  • 1 pint garden fresh strawberries, stem removed, cut into quarters
  • ½ cup white onion, small diced
  • Half sprig (about 4 inches) rosemary, washed and left whole
  • Sea salt to taste, about 1/2 tsp
  • Fresh cracked black pepper, to taste
  • 1 lemon, zest and juice
  • ½ tsp powdered apple pectin
  • ¼ cup raw sugar

Ingredients (to Serve):

  • 1 baguette
  • ½ cup ricotta cheese
  • 1 Tbsp olive oil
  • 1 Tbsp parsley, finely chopped
  • Fresh cracked pepper, to taste



Using a utility knife, dice onion. Season diced onion with salt (about ½ tsp) and set aside. The salt will pull out much of the liquid from the onion.

Pull/hull stems from strawberries and, using a utility knife, cut strawberries into quarters. Season strawberries with sugar, mix with onion mixture. Add whole rosemary sprig and place in refrigerator overnight. This can be done roughly 12 to 24 hours before you are ready to cook marmalade.

Place onion/strawberry mixture in sauce pot with all purged liquid in the bowl from the night before. Bring to a boil and cook until onions are completely translucent and strawberries are soft and plump. This will take about 15 minutes.

Add lemon zest and pectin to sauce pot, stir off of the heat. Remove from heat and add lemon juice. The lemon juice will activate the thickening agent in the pectin. Stir for about 1 minute. Bring marmalade back to a boil, stirring constantly and then remove from heat.

Season to taste with fresh cracked black pepper, remove rosemary from sauce pot.

Using a bread knife, slice baguette on long bias, roughly 1” thick. Season bread with olive oil and sea salt to taste.

Place bread on grill or in a 400° oven until golden brown (on grill, about 1-2 minutes, in oven, about 4-7 minutes).

Using an offset spatula, spread the ricotta cheese on baguette. Spoon marmalade over cheese. Finish with chopped parsley and fresh cracked black pepper.