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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