Ingredients
- 1 kg strawberries
- 500 g preserving sugar (1:2)
- 5 stalks mint
- 50 ml lime juice
- 50 ml elderflower syrup
Preparation
1. Clean and cut the strawberries into pieces. Mix in the pot with preserving sugar, finely chop mint leaves.
2. Heat the pot on the highest level and bring everything to a boil while stirring.
3. Add the lime juice and elderflower syrup, switch to a low level, and briefly let boil for approx. 5 minutes while stirring until the mixture begins to set.
4. Puree as desired, add mint leaves, bring to a boil again.
5. Immediately pour into well sterilized jars and seal them with the lids. Turn the sealed jars upside down for approx. 10 minutes. Then turn the jars over again and let cool completely.
Tip
- Before starting, put a small plate in the freezer. After cooking for 5 minutes, put a teaspoon of jam on the cold plate: If it begins to set right away, then the jam is done – if not, then let it cook for approx. 1 more minute.
This recipe has been tested and approved by AMC.
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