EM jam

Ingredients for 1 servings:

• 250 g apricot(s), pitted
• 250 g raspberries
• 250 g blueberries
• 375 g gelling sugar 2:1
• 1 ½ tsp lemon juice
• 3 tsp vanilla sugar or vanilla paste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

for the multicooker, makes about 10 jars

Place the apricots in the mixing bowl with 1 teaspoon of vanilla sugar, 125g of gelling sugar, and 1/2 teaspoon of lemon juice. Chop for 5 seconds on speed 6. Then set the temperature to 2 for 10 minutes at high speed. After 4 minutes, reduce the temperature to 100°C. After cooking, puree for 10 seconds on speed 7. Pour the first layer into clean, hot-rinsed jam jars and place in the refrigerator. Clean the mixing bowl. Place the raspberries in the mixing bowl with 1 teaspoon of vanilla sugar, 125g of gelling sugar, and 1/2 teaspoon of lemon juice. Chop for 5 seconds on speed 6. Then set the temperature to 2 for 10 minutes at high speed. After 4 minutes, reduce the temperature to 100°C. After cooking, puree for 10 seconds on speed 7. Carefully pour onto the yellow layer and return the jars to the refrigerator. Clean the mixing bowl. Place the blueberries in the mixing bowl with 1 teaspoon of vanilla sugar, 125g of gelling sugar, and 1/2 teaspoon of lemon juice. Blend for 5 seconds on speed 6. Then set the blender to speed 2 for 10 minutes at low temperature. After 4 minutes, reduce the heat to 100°C. Once boiling, blend for 10 seconds on speed 7. Carefully pour onto the red layer and seal the jars with a lid rinsed with hot water. Let cool in the refrigerator.