Strawberry-Basil Jam

READY IN: 2hrs 40mins


  • 1200
    g strawberries (weight after hulling)
  • 400
    g super gelling sugar (Dr. Oetker's 1-3)
  • 3 12
    tablespoons fresh basil, coarsely chopped
  • 2 12
    tablespoons lime juice
  • 2 12
    teaspoons lime peel, finely grated


  • Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam.
  • In a suited pot mix strawberries, super gelling sugar and lime juice.
  • Let stand for 2 hours, mixing from time to time.
  • Over medium high heat bring to a boil stirring all the time.
  • Let boil strawberry mixture for 4 minutes, stirring all the time.
  • Remove from heat and add lime peel. Mix.
  • Add coarsely chopped basil and mix.
  • Fill into 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. Follow the instructions on the package.