Two-tone blackberry-mango jam

Ingredients for 5 servings:

• 500 g blackberries
• 450 g mango(s), flesh without seeds
• 2 tbsp lemon juice
• 1 pack of citric acid
• 500 g gelling sugar 2:1

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

nice souvenir from the kitchen

Sort and wash the blackberries. Then weigh out 500g and puree them. In a saucepan, combine the blackberries with 1/2 sachet of citric acid, 1 tbsp lemon juice, and 250g gelling sugar. Bring to a boil over high heat, stirring constantly. Continue stirring and boil for at least three minutes. If a lot of foam forms on the surface, skim it off. Remove the pan from the heat and fill the prepared jars halfway. Leave the blackberry jam in the open jar to cool for half an hour – or better yet, an hour. Peel the mango. Finely chop the flesh and then weigh out 450g. Puree the mango pieces with 1 tbsp lemon juice. In a saucepan, combine the mango puree with 1/2 sachet of citric acid and 250g gelling sugar. Bring to a boil over high heat, stirring constantly, and boil for at least three minutes. If a lot of foam forms on the surface, skim it off. Remove the pot from the heat and carefully pour in the mango mixture immediately. To prevent the two layers from mixing, spread it over the blackberry jam with a tablespoon until the jars are filled to the brim. Screw on the jars and let cool. Do not tip the jars over, as the jams will not run into each other. If you are giving the jam as a gift, we recommend labeling it. This recipe makes approximately five 200 ml jars.