Nectarine-blackberry-elderberry jam

Ingredients for 1 servings:

• 750 g gelling sugar, 2:1
• 1,000 g nectarine(s)
• 400 g blackberries
• 100 g elderberries, selected berries
• 4 tbsp lemon juice, optional

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 35 minutes

Wash the nectarines, drain well, halve and pit, then cut into small cubes. Sort the blackberries and wash if necessary. Remove the stems and wash the elderberries (please only ripe berries). Mix the blackberries, diced nectarines, elderberries, lemon juice (optional), and 2:1 gelling sugar thoroughly in a large saucepan. Cover and let stand for at least 3 hours. Before heating, purée the mixture with an immersion blender. Bring everything to a boil over high heat, stirring continuously, and simmer for at least 3 minutes. Test the setting on a plate. Remove any foam, if necessary, and then immediately fill prepared jars to the brim. Secure with a screw-on lid, turn upside down, and let stand on the lid for about 5 minutes. I used 4 jars of 370 ml each.