Summary

Ingredients

• 3 kg peach (s), pitted and peeled, weighed
• 1 kg apples, peeled and weighed without core
• 1 kg pear (s), peeled and weighed without core
• 5 packs preserving sugar (2: 1)
• 2 slices ginger, peeled and grated
• 3 lime (s)
• 2 lemon (s)
• liter ⅛ peach liqueur

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Instructions

1. Score the peaches crosswise, then briefly put them in boiling water. Quench in ice water. Then skin and core. Peel and core the apples and pears and cut into small pieces. Put everything in a large saucepan and mix well with the preserving sugar. Let it steep for about 2-3 hours.
2. Cut the ginger into slices and grate or cut into small pieces. Wash the lime with hot water, dry it and rub it with a nutmeg grater. Halve the limes and lemons and squeeze out the juice. Add everything to the fruits and cook for about 5 to 8 minutes. Then coarsely puree with a hand blender.
3. Do the gelling test: Put the plate briefly in the freezer, then put a dollop of jam on it. If it gels right away, the jam is ready. Finally stir in the liqueur and pour into the appropriately prepared glasses, close immediately and turn the glasses upside down.
4. Makes about 20 glasses of jam.
5. Tip: If it is still too runny, let it boil again briefly.