Blueberry – Raspberry – Jam

Summary

Ingredients

• 750 g blueberries
• 250 g raspberries
• 500 g preservin suar (2: 1)
• 1 vanilla pod (s)
• 0.5 ½ lemon (n)
• 5 cl whiskey

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Instructions

1. Wash the blueberries and raspberries and drain well in a colander. Halve the vanilla pod lengthways and scrape out the pulp.
2. Put the fruit in a saucepan and stir in the preserving sugar. Add the vanilla pulp to the mixture. Squeeze half a lemon and add the juice with the whiskey. Bring the mixture to the boil, stirring constantly, and let it simmer for 4 - 5 minutes on low heat.
3. After the gelling test, pour the jam into the prepared jars, close immediately and, upside down, let cool under towels.
4. Label the next day, put 4 jars away for safekeeping and eat the jar that is not full right away.