John Myers
Ingredients for 1 servings:
- 380 g nectarine(s), approx. 3 large ones
- 180 g apricot(s), approx. 2 large
- 150 g pear(s), 1 piece
- 170 g kiwi(s), 2 pieces
- 130 g melon(s), water-
- 250 g raspberries
- 1 package of gelling sugar, 1:3
- some lemon juice
- e.g. vanilla flavor or vanilla pulp
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 34 minutes
colorful like a fruit salad, suitable for using leftovers
Wash the fruit, core, peel, and chop depending on the variety. Then weigh out the correct amount—1500g of fruit in total. Sauté firm fruits (everything except kiwi, melon, and raspberries) in a large saucepan over medium heat for a maximum of 10 minutes, stirring frequently. Add the remaining fruit, lemon juice, and vanilla, and puree everything. Return the pan to the stove, stir in the gelling sugar, and cook and bottle the jam according to the package instructions. This makes approximately 7 medium-sized jars. Of course, the amount of each variety can vary, and other types of fruit can also be used. I find this mixture very delicious! Summery and fruity, sweet and tart at the same time! It also turns a lovely bright red and smells delicious.
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