Strawberry Jam With Bay Leaves

Name: Strawberry Jam With Bay Leaves
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 3 glasses à 400ml
Ingredients: 1200 g strawberries (weighted after hulling and cleaning); 400 g super gelling sugar (Dr. Oetker's super gelling sugar 3-1); 8 bay leaves (fresh); 2 tablespoons lime juice; 2 teaspoons lime peel (grated)

Submitted by Thorsten

"Bay leaves add the special flavor to this strawberry jam here. Cooked bay leaves developed a kind of vanilla flavor with a nice fresh touch reminding a bit of coriander. To emphasize this I used lime juice and peel here. To get best results you should use fresh bay leaves. Dried bay leaves loose the fresh notes almost completely. I like very fruity and not too sweet jams. So I used again Dr. Oetker's super gelling sugar 3:1. It already contains pectins and you just need 1/3 of fruit weight of sugar."

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photo by Thorsten

Ready In:: 2hrs 40mins
Ingredients:: 5
Yields:: 3 glasses à 400ml

ingredients

1200 g strawberries (weighted after hulling and cleaning)
400 g super gelling sugar (Dr. Oetker's super gelling sugar 3-1)
8 bay leaves (fresh)
2 tablespoons lime juice
2 teaspoons lime peel (grated)

directions

Hull and clean strawberries, then weight them. Mash half of the strawberries and cut the other half into small pieces.
Put them in a suited pot. Add super gelling sugar and bay leaves and let stand for two hours.
After two hours bring mixture to a boil over medium high heat stirring all the time.
Let cook for 4 minutes, stirring constantly. Then remove from heat and remove the bay leaves.
Add grated lime peel and juice and mix.
Fill into prepared 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.
NOTE on "Custom Yield": this is always a guess. It depends mainly how much water evaporates during cooking. Sometimes I get more glasses, sometimes less. Have enough preserving jars at hand.

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RECIPE SUBMITTED BY

Thorsten

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