Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Utensils
For 3 preserve jars each holding approx. 2 ½ dl, rinsed with hot water
How it's done
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Place the strawberries, lemon juice and half of the preserving sugar in a pan and bring to the boil, stirring. Boil vigorously for approx. 2 mins. then puree. Add the cardamom and the remaining preserving sugar, stirring, and continue to boil for approx. 2 mins., skimming off any foam (test if the jam has set). While still boiling hot, ladle the jam into the clean, pre-warmed jars, fill the jars to just below the rim, seal immediately. Briefly upend the jars with screw-top lids, leave to cool on an insulating surface.
| Shelf life: | in a cool, dark place for approx. 12 months. Once opened, keep the jar in the fridge and consume the jam quickly. |
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