Peach, nectarine, and mango jam with cinnamon, cardamom, and vanilla

Ingredients for 1 servings:

• 400 g peach(s), peeled and pitted
• 400 g nectarine(s), peeled and pitted
• 200 g mango(s), weighed without peel and stone
• 1 ½ lemon(s), the juice
• 500 g gelling sugar (2:1)
• ½ tsp cinnamon powder
• ½ tsp cardamom
• 1 vanilla pod(s)

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 4 minutes; Total time approx. 4 hours 29 minutes

tastes good not only during Advent and Christmas

Rinse the jam jars and lids with hot water and leave upside down on a tea towel to drain. Score the peaches and nectarines crosswise. Blanch them in boiling water for 1 minute, then rinse well and peel off the skin, remove the stones and chop them finely. Peel, core and chop the mango. Squeeze the lemon and add the juice to a large saucepan along with the chopped fruit. Purée everything with a hand blender. Add the gelling sugar and stir vigorously – ideally using a wide wooden spatula that rests firmly on the bottom of the pan. The sugar must be completely mixed with the fruit purée. Scrape out a vanilla pod and mix the vanilla seeds and the empty pod with the purée. Stir in the cinnamon and cardamom. Let it steep in a covered pan for 4 hours, stirring occasionally. Place the pan uncovered on the stove and bring the contents to a boil, stirring constantly. Once boiling, simmer for 4 minutes, stirring vigorously (along the bottom of the pan to prevent sticking). Test for settling. Pour 2 tablespoons of jam onto a plate and check if it’s set. Remove the vanilla pod. If the jam is still too runny when set, increase the cooking time while continuing to stir, and test for settling again. While the jam is still boiling, pour it into the prepared jars, screw on the lids tightly, turn upside down for 5 minutes, then turn it upside down again and let it cool. Tastes great as a spread on bread or on pancakes.