Serviceberry jam with citrus

Ingredients for 2 servings:

• 1 kg serviceberries or Saskatoon berries
• 2 organic lemons
• 250 ml orange juice
• 1 tsp cardamom
• 2 tbsp vanilla sugar
• 400 g gelling sugar 3:1

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

less sugar

Sort and wash the serviceberries. Wash and thinly peel the lemons. Place the peels and fruit in a saucepan. Halve the lemons and either squeeze them or scoop out the flesh and remove the seeds with a teaspoon. Add the juice or pulp, along with the orange juice and cardamom, to the berries. Finally, add the gelling sugar (do not stir) and bring everything to a slow boil over medium heat with the lid closed. Stir the mixture until smooth and simmer for 1-2 minutes. Then purée everything thoroughly with a blender and stir in the vanilla sugar. Bring the jam to a boil while stirring (the jam will burn easily after puréeing) and pour into prepared jars. This quantity makes approximately two 3/4-liter jars. Serviceberries easily produce a very neutral-tasting jam, due to the low acidity of the berries. Therefore, generous amounts of orange and lemon are added here.