Mango, grape and ginger jam

Ingredients for 1 servings:

• 730 g mango pulp
• 340 g blue, seedless grapes
• 200 g green, seedless grapes
• 5 g ginger root
• 1 lemon(s)
• 325 g gelling sugar 3 plus 1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Depending on the size of the mangoes, peel about 2 mangoes, cut out the flesh, and weigh it. Place the mango flesh into a blender along with the grapes and ginger (cut from fresh tubers and skin removed). Add the juice of one lemon. Because of the large amount, you’ll need to do this in two or three batches, depending on the size of your blender. It’s important to always mix the grapes with the mango flesh, otherwise the mangoes’ water content will be too low and the blender may have problems. In any case, blend the fruit in the blender on high for about two minutes. Pour this fruit puree into a large saucepan and stir in the gelling sugar. Bring to a boil and simmer for 4-5 minutes, stirring occasionally. Immediately pour the hot jam into jars, seal them immediately, and place them upside down, lid down, to cool.