Strawberry – Peach – Jam

Ingredients for 1 servings:

• 850 g strawberries, fresh from the field
• 1 large peach(s)
• 1 pack of gelling sugar, 2:1
• ½ lemon(s), the juice
• 1 handful of lemon balm leaves

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Very fruity – with pieces! Explained in detail

Peel the peach and cut into small pieces. Rinse the strawberries, also cut into small pieces, and place them in a large pot with the peach. The pot should be no more than one-third full. The total amount of fruit should be one kilogram. Add the gelling sugar and lemon juice and let stand, covered if necessary, for 1 to 2 hours. The fruit will then draw its juice. Chop the lemon balm leaves just before cooking, but do not add them yet. According to the package instructions, bring the fruit, gelling sugar, and lemon juice to a boil over high heat, stirring. Reduce the heat slightly and simmer gently for 4 minutes, stirring continuously. Remove the pot from the heat and add the chopped lemon balm; stir well. Immediately pour the jam into 4 hot, rinsed jars (fill to the brim!), close the lids, and place them on the lids for 5 minutes. This also sterilizes the lids and prevents the jam from going bad. The jars must be rinsed with hot water, otherwise they will crack. I always freeze my freshly made jam after it has cooled. The color of the jam (especially the strawberry jam) is preserved, and it always tastes freshly made. But it’s not necessary. The specified quantities can be doubled at most. If you don’t like chunks of fruit in your jam, you can also puree the jam. Then it doesn’t need to rest.