John Myers
Ingredients for 1 servings:
- 300 g raspberries
- 300 g blackberries
- 400 g blueberries
- 1 pack of lemon zest
- 1 lemon(s), juice
- 50 ml rum, optional
- 500 g gelling sugar 2:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes
Fruity jam made from summer berries
Place the berries in a large pot and heat over medium heat to break down the berries. The raspberries, in particular, quickly become mushy. Then, using a hand blender, blend to the desired consistency. Add the packet of grated lemon zest and the juice of one lemon. If you like, you can also add rum, which gives it an extra kick. Now bring the mixture to a boil and let it simmer for four minutes, stirring constantly. If you added the rum, be careful of the hot splashes. Once the four minutes are up, immediately pour into jars and seal tightly with a lid. The combination of fruit is up to you. I always look for what’s ripe in the garden. The flavor of rum only becomes more intense later. I used it here because there was only a small amount left in the bottle and it needed to be used up. I got four small (200 g) and two large (300 g) jars out of this recipe. Tastes great with fresh rolls/bread and with grainy or regular cream cheese.
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