Nectarine honeydew melon kiwi jam à la Denelu

Ingredients for 1 servings:

• 380 g nectarine(s), equivalent to approx. 5 pieces
• 380 g honeydew melon(s)
• 240 g kiwi(s), well ripe, corresponds to approx. 3 pieces
• 1 lemon(s)
• 500 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 4 hours 5 minutes; Total time approx. 4 hours 20 minutes

The gram measurements for the fruit correspond to the weight without peel and seeds. Rinse the jam jars and lids with hot water and leave them upside down on a tea towel to drain. Peel, core, and chop the nectarines using a vegetable peeler. Halve, core, peel, and chop the honeydew melon. Cut 3 kiwis in half, scoop out the flesh with a teaspoon, and chop it. Squeeze the lemon and add the juice to a large saucepan along with the chopped fruit. Purée everything with a hand blender until smooth. Add the gelling sugar and stir vigorously—ideally using a wide wooden spatula that rests firmly on the bottom of the pan. The sugar must be completely mixed with the fruit purée. Let it steep in a covered pan for 4 hours, stirring occasionally. Place the pan uncovered on the stove and bring to a boil, stirring constantly. Once the jam boils, simmer for 4 minutes, stirring vigorously – right along the bottom of the pan to prevent sticking. Test for settling: Pour 1 tablespoon of jam onto a plate and check if it’s set. If it’s still too runny, continue stirring, and increase the cooking time and test for settling again. While the jam is still boiling, pour it into the prepared jars, screw the lids on tightly, turn upside down for 5 minutes, then turn it upside down again and let it cool. It’s great as a spread on bread, pancakes, or waffles.