Recipe 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.
- 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 See How It's Made
- 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.