Three-fruit jam

Ingredients for 1 servings:

• 1.2 kg plums, ripe
• 6 apricot(s), ripe
• 4 m.-sized apples
• 1 lemon(s) (organic), peel and juice
• 2 vanilla pods
• 1 kg gelling sugar
• 1 pack of agar-agar

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

enough for 8 – 10 preserving jars of 290 ml each

Pour boiling water over the jars and lids and let stand for a few minutes, or boil the jars in a large pot or in the oven. Wash the fruit, pit the plums and apricots, and chop them finely. Zest the lemon zest and then squeeze out the juice. Peel, core, and chop the apples, then immediately mix with half of the juice and all of the lemon zest. Now place all the fruit in a large pot. Please ensure that the pot is not more than half full, as the jam may rise and splash during cooking. If you don’t like chunks in your jam, you can now puree the fruit to taste with a hand blender. Scrape out the vanilla pods and add the pods and seeds to the pot. Add the gelling sugar and bring the mixture to a boil, stirring frequently. While the mixture is boiling, mix the remaining lemon juice with the agar-agar. Once the mixture is boiling, let it simmer for a good two minutes, stirring constantly. Now stir in the lemon juice and agar-agar mixture and let it boil for another two to three minutes. Don’t forget to remove the vanilla pods from the fruit mixture before filling the jam into the jars. Meanwhile, set the jars and funnel aside on a cloth and fill the jars with the piping hot jam. Make sure the rims of the jars stay clean, otherwise a false seal will form and the product can spoil quickly. Then close the jars immediately. Screw-top jars can be turned upside down for about 10 minutes; this will ensure that the preserves keep well. Once the jam has cooled, check the lids. Screw-top jars should have the lids tightened. If the jam is still hot, the lid will lift slightly. On preserving jars, the rubber tab should now be facing down. Remove the clamps and label the jars with the contents and the date. I use this jam as a spread on bread, but also on cake bases, in tarts, or with game dishes. This jam can be made with a variety of fruits; the proportions of each fruit are a matter of taste. Note: I don’t like it too sweet, so I used only 1 kg of gelling sugar for approximately 2 kg of fruit, plus one packet of agar-agar. Caution: Jam made with agar-agar only sets when cold. This jam was rather runny or spreadable, so if you prefer it thicker, use either more gelling sugar or another packet of agar-agar (1 packet of agar-agar for 500 ml of liquid).