Servings: 10
Time for preparing: 45 minutes
INGREDIENTS:
Strawberry 1 Kg
sugar 500 g
zhelix (labeled 2: 1) 1 sachet
lemon 1 pc.
lemon balm leaves 10 pcs.
PREPARATION:
Rinse the strawberries, dry, remove the stalks. Measure out the right amount of berries for the jam. Cut about 200 g of them, chop the rest in mashed potatoes.
Cut melissa into small strips. Squeeze the juice out of the lemon and stir in the strawberry puree in a large saucepan.
Mix gelix with 2 tbsp. tablespoons of sugar. Then toss with all the berries. Add the remaining sugar. Place the saucepan on the stove, bring to a boil with constant stirring and cook over high heat for 3 minutes.
Remove the pan from heat. Pour the jam into prepared jars and immediately close them with screw caps.
Do not use jars larger than 0.5 liters, otherwise the jam will take longer and harder to gel. From this number of products, you will get about 4 jars of jam.
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