Raspberry and Blueberry Jam
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 13 hrs 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g raspberries, fresh or frozen
- 125 g blueberries
- 300 g suar
- 2 part (s) apples
- 1 part / e water
- 1 dash lemon juice
Print Recipe
Pin Recipe Instructions
- For the apple pectin you cut and peel off the washed apples and casing, put everything in a saucepan and pour half the amount of apple peels and casing with water.
- Let everything simmer for about 45 - 60 minutes and then drain in a sieve lined with a cloth. This can take about a night.
- You should mix about 1 part apple pectin with 4 parts fruit. So with my recipe approx.
- 150 g.
- Wash the raspberries and blueberries well. Thaw frozen raspberries in the refrigerator for about 10 hours and do not wash. Mix the fruit and fruit with the sugar and let it steep for approx. 2 - 3 hours. Stir occasionally. Now simmer the fruit-sugar mixture and a dash of lemon juice in a saucepan with the homemade apple pectin for about 30 minutes until a creamy mixture is formed. The more water the fruits contain, the longer the cooking time.
- Rinse the jam jars and lids with boiling water and then pour in the hot fruit mixture. Close the lid and let it cool down at room temperature.
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