Strawberry, raspberry and sage jam

Strawberry, raspberry and sage jam

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 150 kcal
, Carbohydrate: 33 g
, Protein: 1 g

Ingredients

4 glasses

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

Jam

500 g strawberries, cut into pieces
500 g raspberries
400 g preserving sugar (Coop)
1 lime, rinsed with hot water, dabbed dry, grated zest and 2 tbsp of juice
3 tbsp sage, finely chopped
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Utensils

For 4 glasses, each approx. 250 ml

How it's done

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Jam

Mix the strawberries, raspberries, sugar, lime zest, lime juice and sage in a wide pan, bring to the boil, then boil fast for approx. 4 mins. while stirring. Puree the mixture, return to the boil. Ladle the jam into the clean, pre-warmed jars while still boiling hot, fill the jars to just below the rim, seal immediately. Briefly upend the screw-top jars, leave to cool on an insulating surface.

Good to know
Shelf life: Store in a cool, dark place for approx. 6 months.

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