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
Print Recipe
Pin Recipe 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.
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