Multi-fruit Jam Refined with Nectarine and Rhubarb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 4 mins |
| Total Time | 3 hrs 34 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g rhubarb
- 380 g strawberries
- 75 g currants
- 25 g blueberries
- 320 g nectarine (s)
- 1 packet preserving sugar, 2:
Print Recipe
Pin Recipe Instructions
- Rinse the twist-off glasses and lids with hot water or place them in hot water.
- Peel the rhubarb and cut into small pieces. Wash the berries and remove any greens. Core the nectarines and also cut into small pieces, do not peel! Puree the amount of fruit and pour into a large saucepan. Then stir in 1 packet of preserving sugar 2: 1 (500g). Bring to the boil over high heat, stirring constantly. When the fruit mixture is bubbly, cook for 3-4 minutes (according to the instructions for the preserving sugar). Beware of the hot splashes! Cover the pot with a large lid, open slightly so that you can continue stirring.
- Take the pot off the stove, place the glasses on a surface and fill them to the brim with the jam (helpful: a ladle).
- Close tightly! Immediately turn upside down and let cool.
- The amount is enough for 3 medium-sized glasses (450ml each).
- Variation:
- Double the amount of currants and blueberries, reduce nectarines.
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