Strawberry-raspberry-mango Jam

by Editorial Staff

Summary

Prep Time	20 mins
Cook Time	4 mins
Total Time	24 mins
Course	Breakfast
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Wash and clean the strawberries. Sort the raspberries. Peel the mango, cut the flesh from the stone and roughly dice. The fruit prepared in this way should now weigh 1 kg. Wash off the organic lemon and rub some of the peel, but only the yellow.
Put everything in a saucepan that is not too small and puree the fruit, depending on how fine or coarse you want it. Cut open half the vanilla pod and add the scraped-out vanilla pulp, lemon zest and preserving sugar and stir. Bring everything to the boil until it bubbles up vigorously and then let it boil for 4 minutes while stirring.
Finally, add the finely chopped lemon balm and the raspberry brandy.
Immediately pour the jam into clean, hot rinsed jam jars and close with a lid. Turn the glasses upside down for 5 minutes.
I always take smaller jam jars and it made 7 jars for me.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.