Put the prepared fruits, the preserving sugar and the citric acid in a sufficiently large saucepan and heat. When the fruits are boiling, take the pan off the stove and puree with the hand blender. Then put the pot back on the stove and let the mixture boil for three minutes while stirring. Caution, risk of splash! Make the gelling test and immediately pour the mass into jars rinsed with hot water, close with a lid and turn upside down for five minutes. Then turn it over and let it cool down. It is best to store the jam in a cool, dark and dry place.
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