Raspberry-blueberry jam

Ingredients for 6 servings:

• 500 g raspberries, fresh or frozen
• 125 g blueberries
• 300 g sugar
• 2 parts apples
• 1 part water
• 1 dash of lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 13 hours 35 minutes

with natural apple pectin without gelling agent

To make the apple pectin, cut and peel the washed apples and cores, place everything in a saucepan, and fill half the amount of apple peels and cores with water. Simmer gently for about 45-60 minutes, then let it drain in a sieve lined with a cloth. This can take about overnight. You should mix roughly 1 part apple pectin to 4 parts fruit. So, for my recipe, about 150g. Wash the raspberries and blueberries thoroughly. Thaw frozen raspberries in the refrigerator for about 10 hours; do not wash them. Mix the fruit and sugar with the sugar and let it steep for about 2-3 hours, stirring occasionally. Now, combine the fruit and sugar mixture with a dash of lemon juice in a saucepan with the homemade apple pectin and simmer for about 30 minutes, until a creamy mixture forms. The more water the fruit contains, the longer the cooking time. Rinse the jam jars and lids with boiling water, then pour in the hot fruit mixture. Close the lids and let them cool at room temperature.