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
Strawberry Jam with Lemon Balm
Strawberry Jam with Lemon Balm

Instructions

  1. Wash the strawberries and blueberries and drain well. Remove the stalks from the strawberries.
  2. Finely puree half of the strawberries, the blueberries and the lemon juice with the hand mixer.
  3. 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.
  4. Bring the food to the boil over high heat, stirring constantly, until it bubbles vigorously. The cooking time is 4 minutes, always stirring.
  5. 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.

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