Strawberry – Woodruff – Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 kg strawberries, fresh
- 1 handful woodruff, (rolling papers), fresh or frozen
- 0.25 liter ¼ juice (woodruff juice), self-made
- 2 packs vanilla sugar
- 1 packet preserving sugar, 3: (500 g)
- 1 lemon (s), the juice
Print Recipe
Pin Recipe Instructions
- Wash the strawberries, pluck / cut and quarter the flowers. Then put the strawberries in a bowl or in the pot in which the jam is being cooked. Then mix 3: 1 with the preserving sugar and let it steep for about 1 hour.
- Then use the hand blender to chop the strawberries, add the vanilla sugar and the lemon juice. Add the leaves individually, without a stem, to the mixture and cook for 4 minutes as instructed. Skim off the foam with a ladle or wooden spoon.
- Now pour the hot jam mixture into clean, hot twist-off jars and seal. Briefly, 5 minutes, let stand upside down, then turn around and let cool.
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