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Strawberry & mint jam

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Origin of dish:  Exotic
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 10 minutes


Wash one of the lemons, remove the zest and blanch for 5 minutes in boiling water, then drain and grate finely. Press the juice of both lemons.

Wash and dry the strawberries with a cloth, remove the stalks and cut into quarters.

Place the strawberries into a large bowl, alternating layers with the sugar jam.

Drizzle with the lemon juice and add zest.

Cover with a cloth and leave to steep for a maximum of 12 hours.

Pour the contents of the bowl into a jam-making pot or large saucepan, bring to the boil and simmer for 5 minutes.

Add the mint leaves.

Check the jam is ready by pouring a little onto a cold plate held at a sideways angle. The jam should stick instantly and not run.

Soon afterwards, pot the jam into clean, dry pots. Leave to cool completely before putting the lids on.

Label and store the jam away from light and damp.
Advice: The strawberries will move to the top of the pots at first but will settle evenly over the next few days.

Photo © Cedus/Caroline Martin

User comments

another free recipe every day

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