Red 4-fruit jam

Ingredients for 1 servings:

• 300 g melon(s) (watermelon), seedless, prepared, weighed
• 250 g pineapple, prepared and weighed
• 250 g currants, red
• 250 g nectarine(s), prepared and weighed
• 1 tbsp lemon juice, freshly squeezed
• 2 packets of vanilla sugar
• 50 ml red wine, dry
• 1 kg gelling sugar, 1:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

Watermelon, currants, pineapple, nectarines

Quarter the watermelon, scoop out the flesh, remove the seeds if necessary, and dice 300g of it. Peel the pineapple, remove the core, and dice 250g. Halve the nectarines, remove the stones, and dice the flesh. No need to peel. Wash the currants, remove the stems, and let them drain. Place the fruit in a large pot and puree with a hand blender. Then stir in the lemon juice, vanilla sugar, red wine, and gelling sugar, and bring to a boil while stirring. Boil gently for 4-5 minutes. Pour into hot, rinsed jars. Screw on the lids and let the jars stand upside down for 10 minutes. I made this jam from leftover fruit. I liked it so much, I’ll always make it in this combination from now on.