Strawberry Iced Jam
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 4 mins |
| Total Time | 39 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 900 g strawberries
- 300 ml tea, cold mint tea
- 8 tablespoon instant tea powder, lemon
- 500 g preservin suar, 2: 1
Print Recipe
Pin Recipe Instructions
- Wash the strawberries thoroughly, clean and cut into small pieces. Dissolve the instant powder in the tea and place in a saucepan with the strawberry pieces. Puree if you like. Add the preserving sugar and mix well. Bring the fruits to the boil while stirring. Cook for 3-4 minutes, depending on the instructions for the sugar. Take the pot off the stove.
- If necessary, skim the jam, then pour into jars rinsed with hot water and close. Let stand upside down on a kitchen towel for approx. 5 minutes.
- My tip: Since I usually make my tea with fresh mint from the garden, I chop the leaves after making the tea and add them to the boiling jam, this intensifies the mint taste. Makes approx. 5 glasses of 400ml each.
- The jam can be kept for about 12 months.
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