Put the fruits in a sufficiently large saucepan and puree with the hand blender or roughly chop with the potato masher. Depending on what you prefer. Then stir in the preserving sugar and heat while stirring and let it boil for three minutes. Keep stirring. Do not forget the gel test! Immediately pour the jam into jars rinsed with hot water, close and turn upside down for five minutes.
Then let it cool down and store in a cool and dark place. This way the jam has the longest shelf life and the color does not fade.
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