John Myers
Ingredients for 1 servings:
- 255 g blackberries
- 255 g blueberries
- 375 g raspberries
- 115 g currants
- 35 g strawberries
- 1 pack of gelling sugar 2:1
- ¾ lemon(s), juice
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
no pieces, super fruity
If necessary, remove the berries from the stems, rinse briefly with cold water and dry thoroughly. Then put the berries and lemon juice in a measuring jug and puree thoroughly with a hand blender for at least 5 minutes. Hang a metal sieve over a sufficiently large saucepan (must not boil over) and strain the fruit puree into it until only a relatively firm, grainy paste remains in the sieve. Add the gelling sugar to the pan and stir in. Bring the fruit puree-sugar mixture to a boil and continue to cook for 6-8 minutes, stirring constantly. Then pour the hot jam into the prepared jam jars until just below the rim, screw on the screw caps tightly and place the jars on the lids for 5 minutes. Allow the jars to cool thoroughly.
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