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.
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