John Myers
Ingredients for 5 servings:
- 3 figs
- 2 mangoes
- 4 apples (sour, e.g. Cox’s Orange)
- 1 lemon(s) (untreated)
- ½ vanilla pod(s) (the pulp)
- 300 g gelling sugar, 3:1
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
jam
Prepare the fruit: Wash the lemon in hot water, dry it, and grate half the lemon zest. Squeeze the lemon. Peel the apples and cut them into pieces. Peel the mango and cut them into pieces. Wash the figs in hot water and cut them into pieces. Scrape out the seeds of half a vanilla pod. Weigh the fruit: Weigh the flesh of the figs, the mangoes, and the juice of the lemon, and weigh them together with the apples until you have 900g. If you like, you can chop the fruit a little more in a food processor or Thermomix, but it is not necessary. Add 300g of gelling sugar 3:1, the grated lemon zest, and the vanilla seeds. If cooking on the stove, it is best to continue according to the package instructions – the sugar usually needs to infuse a little. Do the gelling test – as usual. If cooking in a Thermomix, it is best to chop the fruit on level 4 and then set it to 100 degrees for 12 minutes on level 2. Rinse screw-top jars with hot water, fill with hot jam, and screw the lids shut. No need to turn them out! It will pop after a while. Tastes great on bread and butter, or even on Camembert. (If you can’t find fresh mangoes, you can also buy frozen and thaw them; they just need to be ripe.) This amount makes 5 small jam jars, plus a little leftover for tasting.
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