Raspberry-mango jam

Ingredients for 1 servings:

• 500 g raspberries, fresh or frozen
• 500 g mango(s), fresh or frozen
• ½ stalk(s) vanilla pod(s) or 1 packet of vanilla sugar
• 500 g gelling sugar 2:1
• n. B. Raspberry Spirit

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 4 minutes; Total time approx. 4 hours 4 minutes

very aromatic and easy to prepare with frozen fruits

Clean and wash the raspberries. Peel the mango, remove the flesh and stone, and dice very finely. Place the fruit in a sufficiently large saucepan. Split the vanilla pod, scrape out the seeds, add the seeds to the fruit, and stir in the gelling sugar. Let the fruit draw its juices for at least 3 hours. In the meantime, prepare the jam jars. Bring the fruit mixture to a boil and simmer for 4 minutes, stirring constantly. Don’t forget to test for setting. If you like, you can round off the jam with a little raspberry brandy, which you stir in. Pour the finished jam into the prepared jars and seal the jars immediately. Tip: The jam is particularly easy to make using pre-prepared frozen fruit. To do this, place the frozen fruit in the saucepan with the vanilla pod and the gelling sugar. It’s best to thaw the fruit overnight and let it draw its juices. Then prepare as described.