Strawberry Jam with Lemon Balm

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	5 mins
Total Time	3 hrs 25 mins
Course	Breakfast
Cuisine	European
Servings (Default: 6)

Ingredients

950 g strawberries, weihed unprepared, make approx. 920 pulp
50 g blueberries
40 ml lemon juice, freshly squeezed
4 stalks lemon balm
500 g preservin suar, 2: 1

Instructions

Wash the strawberries and blueberries and drain well. Remove the stalks from the strawberries.
Finely puree half of the strawberries, the blueberries and the lemon juice with the hand mixer.
Cut the second half of the strawberries into 1 cm cubes. Wash and dry the lemon balm. Mix the fruit puree, the strawberry cubes, the lemon balm and the preserving sugar in a large saucepan and let it steep for at least 3 hours.
Bring the food to the boil over high heat, stirring constantly, until it bubbles vigorously. The cooking time is 4 minutes, always stirring.
Take the saucepan off the hot plate and remove the lemon balm. Quickly fill jars rinsed with hot water to the brim and close immediately with the screw cap.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.