Strawberry Balsamic Jelly

Wash and clean the strawberries and cook in a saucepan with 250 ml of water over a medium heat for 15 minutes. Line the sieve with a kitchen towel (a fine hair sieve is also sufficient), place on a bowl.

Pour in the strawberries together with the liquid, let the juice run off (if you like, you can also pass the strawberries through) and let them cool. Measure out 800 ml, mix in a saucepan with vinegar and preserving sugar and cook for as long as indicated on the packaging of the preserving sugar. Fill jars with screw caps while still hot.

Per tablespoon (approx 20g): 55 kcal / 240 kj 13g carbohydrates 0g protein 0g fat Good for: Cheese, also for seasoning dips, marinades, sauces

My own note: I tried the recipe, of course. It's so delicious that I put it on bread. However, the quantities have to be changed a little because the jelly is a little too liquid for that