Strawberry-raspberry-mango jam

Ingredients for 1 servings:

• 350 g strawberries
• 350 g raspberries
• 300 g mango(s)
• 500 g gelling sugar 2:1
• ½ vanilla pod(s)
• some lemon zest from an organic lemon
• 6 leaves of lemon balm
• 2 tbsp raspberry liqueur

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 24 minutes

with vanilla, lemon balm and raspberry brandy

Wash and hull the strawberries. Sort the raspberries. Peel the mango, remove the flesh from the stone, and roughly dice. The prepared fruit should now weigh 1 kg. Wash the organic lemon and grate some of the zest, but only the yellow part. Place everything in a fairly small saucepan and puree the fruit, depending on how finely or coarsely you want it. Split open half the vanilla pod and add the scraped vanilla seeds, the lemon zest, and the gelling sugar; stir to combine. Bring everything to a boil until it bubbles vigorously, then simmer for 4 minutes while stirring. Finally, add the finely chopped lemon balm and the raspberry brandy. Immediately pour the jam into clean, hot-rinsed jam jars and seal with lids. Turn the jars upside down for 5 minutes. I always use smaller jam jars, and I ended up with 7 jars.