Carissa Jam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg Natal plum (s)
- 250 ml raspberry syrup 6: 1
- 150 grams sugar
- 1 lemon (s)
- 2 bottles butter-vanilla flavor
- 1 sachet Gelfix 3:
Print Recipe
Pin Recipe Instructions
- Wash 1.5 kg of ripe Natal plums (Carissa), place in a large saucepan and fill up with 250 ml of raspberry syrup (6 + 1). Crush everything into a coarse pulp. Mix the puree with about 100 to 200 g sugar as desired and simmer for half an hour, stirring occasionally.
- Mix the juice of one lemon, 2 bottles of Baking Aroma Butter-Vanilla and a bag of Gelfix 3: 1 with the fruit pulp and cook for 3 to 4 minutes at the highest level, stirring constantly.
- Use the filling aid to fill the hot porridge into previously boiled twist-off glasses. Turn the closed jars upside down for 5 minutes.
- This jam goes well with Greek yogurt, as a spread, with cheese.
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