Carissa jam

Ingredients for 1 servings:

• 1 ½ kg Natal plum(s)
• 250 ml raspberry syrup 6:1
• 150 g sugar
• 1 lemon(s)
• 2 bottles of butter-vanilla flavoring
• 1 sachet of Gelfix 3:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

delicious Natal plum jam

Wash 1.5 kg of ripe Natal plums (Carissa), place in a large pot, and fill with 250 ml of raspberry syrup (6+1). Mash everything into a coarse purée. Mix the purée with approximately 100 to 200 g of sugar, if desired, and simmer for half an hour, stirring occasionally. Combine the juice of one lemon, two bottles of “Butter Vanilla” baking flavoring, and one sachet of Gelfix 3:1 with the fruit purée and cook on high for 3 to 4 minutes, stirring constantly. Using the filling aid, pour the hot purée into previously boiled twist-off jars. Turn the sealed jars upside down for 5 minutes. This jam goes well with Greek yogurt, as a spread, or with cheese.