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Strawberry – Cranberry – Blueberry Jam

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Ingredients for 1 servings:

  • 600 g strawberries, cleaned
  • 200 g blueberries, fresh or frozen
  • 200 g cranberries, fresh or frozen
  • 500 g gelling sugar, 2:1
  • ½ lemon(s), juice
  • 3 tbsp rum

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Chop the hulled strawberries into small pieces. Add the blueberries and cranberries and puree. Place in a large saucepan with the sugar and lemon juice. Let stand for about 20 minutes, until the fruit has released its juices and the sugar has dissolved. Bring to a boil. Boil gently for four minutes while stirring. Just before the end of the cooking time, add rum, if desired. Test the jam on a plate. Then immediately pour the jam into jars that have been rinsed with hot water and seal. I used frozen cranberries and blueberries.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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