Plum, strawberry, rhubarb, and banana jam

Ingredients for 4 servings:

• 500 g plums
• 250 g strawberries
• 100 g rhubarb
• 150 g banana(s)
• 500 g gelling sugar 2:1

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 3 minutes; Total time approx. 1 hour 3 minutes

Pit and halve the plums, halve the strawberries, cut the rhubarb into small pieces, and peel and slice the banana. Place the fruit and gelling sugar in a saucepan and mix well. Let the fruit mixture stand for a while so the sugar can draw some of the liquid out of the fruit. Meanwhile, boil the jars and lids in water. Purée the fruit and sugar mixture with a hand blender and then bring to a boil. Boil the fruit for three minutes, then pour into prepared jars. A jam funnel makes this much easier! Close the jars, turn them upside down, and let them cool. Avoid cold drafts, as this could cause the jars to crack. This makes about 4 medium-sized jars of jam. Tip: Since the fruit used doesn’t ripen at the same time, I weighed and froze the fruit I had at the appropriate time of year. Once you have the remaining fruit, you can remove the frozen ones and let them thaw in the pan while you chop the others.