Peach – pear – apple jam with ginger and lime

Ingredients for 1 servings:

• 3 kg peach(s), stoned and skinned
• 1 kg apples, peeled and cored
• 1 kg pear(s), peeled and cored
• 5 packs of gelling sugar (2:1)
• 2 slice(s) ginger, peeled and grated
• 3 limes
• 2 lemons
• ⅛ liter peach liqueur

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

enough for approx. 20 glasses

Score the peaches crosswise, then briefly place them in boiling water. Cool them in ice water. Then peel and core them. Peel, core and cut the apples and pears into small pieces. Place everything in a large pot and mix well with the gelling sugar. Let it steep for about 2-3 hours. Slice and grate the ginger or cut it into small pieces. Wash the lime in hot water, dry it, and grate it with a nutmeg grater. Halve the limes and lemons and squeeze out the juice. Add everything to the fruit and let it simmer for about 5 to 8 minutes. Then roughly puree with a hand blender. Test for settling: Place the plate briefly in the freezer, then add a dollop of jam. If it sets immediately, the jam is ready. Finally, stir in the liqueur and pour into the prepared jars, seal immediately, and turn the jars upside down. This makes about 20 jars of jam. Tip: If it is still too liquid, let it boil again briefly.