Strawberry-raspberry-mango Jam

Summary

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

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Instructions

1. 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.
2. 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.
3. Finally, add the finely chopped lemon balm and the raspberry brandy.
4. Immediately pour the jam into clean, hot rinsed jam jars and close with a lid. Turn the glasses upside down for 5 minutes.
5. I always take smaller jam jars and it made 7 jars for me.