Cherry-nectarine-strawberry jam

Ingredients for 1 servings:

• 700 g cherries
• 300 g nectarine(s)
• 200 g strawberries
• 250 g brown sugar
• 1 pack of Gelfix, Super 3:1
• 1 dashes lemon juice
• 4 cl schnapps (mirabelle plum), or other fruit

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 35 minutes

Pit and halve the cherries. Pit the nectarines and cut into small pieces. Mix the sugar with the Gelfix and place in a bowl along with 2 cl of mirabelle plum schnapps and a dash of lemon juice. Add the fruit and let it steep for 1 hour. In the meantime, quarter the strawberries. Don’t let them steep in the sugar so they don’t become mushy. I sprinkled them with a very small amount of sugar shortly before cooking. Then bring the cherry/nectarine mixture to a boil and add the strawberries after 2 minutes. Then let everything simmer for another 3 minutes. The jam should simmer for a total of 5 minutes. At the end, stir in the second jar of schnapps. Then immediately pour into the prepared, boiled jam jars and seal. This quantity makes about 5-6 small jam jars. The mixing ratios on the Gelfix package are different, but I’ve found that it works very well this way too. You could even use more fruit. If the fruit seems too hard, keep in mind that it will continue to cook as it cools, but it should be firmer than usual. This way, it tastes almost like a fruit salad.