Blackberry Apricot Jam

For the blackberry-apricot jam, first wash and dry the fruit well, next pit the apricots (200 g pitted apricots!).

Put the apricots in a pot with the blackberries. Add the sliced vineyard peaches as well. Again, note that the 150 g refers to pitted vineyard peaches.

Peel the ginger and add it to the ingredients as well. Then blend the fruit well with a hand blender and add the preserving sugar.

Next, stir in the lemon juice and bring to a boil. Then simmer for about 4 minutes, stirring constantly. If any air bubbles have formed around the edges, remove them with a spoon.

Now fill the blackberry-apricot jam into the jam jars with a previously hot washed ladle using a funnel. Now close the jam jars tightly and turn them upside down until they are completely cool.

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