Multifruit jam refined with nectarine and rhubarb

Ingredients for 1 servings:

• 200 g rhubarb
• 380 g strawberries
• 75 g currants
• 25 g blueberries
• 320 g nectarine(s)
• 1 pack of gelling sugar, 2:1

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 4 minutes; Total time approx. 3 hours 34 minutes

Berry mix of strawberries, currants, blueberries

Rinse twist-off jars and lids with hot water or place in hot water. Peel the rhubarb and cut into small pieces. Wash the berries and remove any green parts. Deseed the nectarines and also cut into small pieces, do not peel them! Puree the fruit and transfer to a large saucepan. Then stir in 1 packet of 2:1 gelling sugar (500g). Bring to a boil over high heat, stirring constantly. When the fruit mixture is bubbling, cook for 3-4 minutes (according to the gelling sugar package instructions). Be careful of hot splashes! Cover the pan with a large lid, opening slightly so you can continue stirring. Remove the pan from the heat, place the jars on a surface and fill them to the brim with the jam (a ladle is helpful). Close tightly! Immediately turn upside down and allow to cool. This quantity is enough for 3 medium-sized jars (450ml each). Variation: Double the amount of currants and blueberries, reduce the amount of nectarines.