Strawberry-Basil Jam

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

1. Clean and hull strawberries. Cut strawberries into pieces. Then weight to make 1.2 kg fruit for jam.
2. In a suited pot mix strawberries, super gelling sugar and lime juice.
3. Let stand for 2 hours, mixing from time to time.
4. Over medium high heat bring to a boil stirring all the time.
5. Let boil strawberry mixture for 4 minutes, stirring all the time.
6. Remove from heat and add lime peel. Mix.
7. Add coarsely chopped basil and mix.
8. 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.
9. 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.

strawberries, super gelling sugar, fresh basil, lime juice, lime peel

Taken from www.food.com/recipe/strawberry-basil-jam-243432 (may not work)