Strawberry jam with lemon balm

Ingredients for 6 servings:

• 950 g strawberries, weighed unprepared, yields approx. 920 g fruit pulp
• 50 g blueberries
• 40 ml lemon juice, freshly squeezed
• 4 stalks of lemon balm
• 500 g gelling sugar, 2:1

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes

lemony fruity

Wash the strawberries and blueberries and drain well. Remove the stems from the strawberries. Finely puree half of the strawberries, the blueberries, and the lemon juice using a food processor. Cut the other half of the strawberries into approximately 1 cm cubes. Wash and dry the lemon balm. Mix the fruit purée, strawberry cubes, lemon balm, and gelling sugar in a large saucepan and let it steep for at least 3 hours. Bring to a boil over high heat, stirring constantly, until it bubbles vigorously. Cook for 4 minutes, stirring constantly. Remove the pan from the heat and remove the lemon balm. Quickly fill hot, rinsed jars to the brim with the mixture and immediately screw on the lids.