John Myers
Ingredients for 1 servings:
- 500 g strawberries
- 500 g blueberries
- 1 dashes lemon juice
- 500 g gelling sugar (2:1)
Instructions
Working time approx. 40 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 45 minutes
Wash the strawberries thoroughly and remove the stems. Cut large strawberries into pieces, ensuring only flawless fruit is used (discard any fruit you wouldn’t eat as it is). Wash the blueberries and combine them with the strawberries and lemon juice. Puree everything until smooth (leave a few pieces if you like). Pour the fruit mixture into a saucepan (I always use one with the largest possible surface area) and mix with the gelling sugar. At the same time, disinfect the jars and lids (about 3-4 medium-sized ones) in a saucepan with boiling water. Bring the fruit and sugar mixture to a boil while stirring. Once the mixture starts to bubble, cook it for three minutes while stirring vigorously before removing it from the heat. After that, it’s best to do a set test. Simply put a dollop of jam on a cold plate (or briefly place the plate in the refrigerator). You’ll see if the mixture has set after just 10 seconds. Using clean tongs, remove one jar at a time from the hot water, carefully fill them to the brim with the hot jam, and seal tightly. Turn the jars upside down and let them cool, preferably overnight on the balcony.
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