Strawberry-cranberry-blueberry jam

Ingredients for 1 servings:

• 750 g strawberries, fresh (cleaned and washed) or frozen
• 100 g cranberries, dried
• 80 g blueberries, washed
• 70 g lime juice (you need 2 – 3 limes, depending on their size)
• 500 g gelling sugar 2:1

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with lime juice

Place all ingredients in a tall saucepan and mix well. I used frozen strawberries and covered them overnight to thaw and extract the juice. The next morning, puree everything with a hand blender, depending on how fine or chunky you want the jam. Heat while stirring until the mixture is bubbling. Now begins the actual cooking time of 4 minutes. Bring the mixture to a rolling boil, stirring constantly. Be careful, it may splash! After the cooking time is over, fill prepared, hot-rinsed jars to the brim with the jam and immediately screw on the lids tightly. The jars do not need to be turned upside down. This quantity makes about 5-6 jars of jam, depending on the size. The jam has a delicately tart flavor. If you use fresh strawberries, cover the prepared mixture and let it sit for only 3-4 hours, until some juice has formed.