Cut the fruit into small pieces and puree. Add the pulp of the vanilla pods and the preserving sugar and cook according to the instructions on the packet. After the (successful) gelling test, take the pot off the stove and stir in the chocolate sprinkles.
Immediately pour into rinsed twist-off glasses, screw on tightly and turn upside down to cool. For me there were 3 large and one small glass.
Ingredients
Print Recipe
Pin Recipe