Strawberry-Basil Jam

By Coppermouse

Ingredients

• 1200 g strawberries (weight after hulling)
• 400 g super gelling sugar (Dr. Oetker's 1-3)
• 3 1/2 tablespoons fresh basil, coarsely chopped
• 2 1/2 tablespoons lime juice
• 2 1/2 teaspoons lime peel, finely grated

Preparation

Step 1

Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam.

In a suited pot mix strawberries, super gelling sugar and lime juice.

Let stand for 2 hours, mixing from time to time

Over medium high heat bring to a boil stirring all the time.

Let boil strawberry mixture for 4 minutes, stirring all the time.

Remove from heat and add lime peel. Mix.

Add coarsely chopped basil and mix.

Fill into twist off preserving jars and close jars. Let stand for 1 minute and then turn up side down. Let stand for 10 minutes and turn over again. Let cool completely.

NOTE on "Dr. Oetker's Super Gelling Sugar 3:1". Dr. Oetker is a well known brand in Germany. There are several gelling sugars available. The "3:1" super gelling sugar already contains pectin and you only need 1/3 of sugar. If you can't get it, you could also use Dr. Oetker's 2:1 super gelling sugar. Follow the instructions on the package.