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
- 350 g strawberries
- 350 g raspberries
- 300 g mano (s)
- 500 g preservin suar 2: 1
- 0.5 ½ vanilla pod (s)
- some lemon zest from an organic lemon
- 6 lemon balm leaves
- 2 tablespoon raspberry spirit
Print Recipe
Pin Recipe 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.
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