Wash the fruit and dry it on absorbent paper. Remove the strawberries and bone the cherries and apricots.
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| Ingredients to make strawberry, cherry and apricot jam: |
| 500 g. of strawberries 500 g. of cherries 500 g. of mature apricot 750 g. of sugar 1-2 tablespoons of lemon juice |
Ingredients to make strawberry, cherry and apricot jam:
2. In a large casserole for jams, put the fruit alternating it to layers with sugar, the last layer must be sugar. Add the lemon juice, cover with a clean cloth and let stand for several hours or until the sugar dissolves and the fruit has released juice.
3. Slowly and bring to a boil, removing occasionally with a wooden spoon. Lower the heat and cook for about an hour, removing occasionally so that it does not grip.
4. To verify the point of the jam, put a small amount on a small plate and put in the refrigerator for 10-15 minutes. After this time, push the jam with your finger and if it wrinkles, it will be at its point.
5. Put the hot jam in jars, previously sterilized (a dishwasher program will suffice), with the help of a wide mouth funnel (failing that, cutting a bottle of mineral water about 15 cm. 1 cm. of the edge. Close tightly and put the bottles upside down until they cool. In this way a kind of vacuum is achieved that allows you to keep the preserves for 1 year.
6. After 24 hours, check that I have made the void trying to open the bottles. If they open easily, it is not the vacuum, in which case the jam or keep it in the refrigerator. If it costs to open them, they can be labeled and stored in a cool, dark and dry place. It is convenient to monitor the state of the jars from time to time, to detect any alteration of the preserves.
7. For greater security, the bottles can be sterilized, following the method scrupulously.
8. The jam can also be done in the microwave. In this way, the risk of sticking and gripping at the bottom of the casserole is avoided. It will be necessary to fill this only half or a little more, so that the jam does not overflow during cooking. It is also advisable to cook at medium power, to achieve more uniform cooking. A long-handled wooden spoon is very useful, to remove the jam every approximately 20-25 minutes. Cooking time is the same as in fire. You also have to have good gloves or a strong cloth to handle the casserole, since the jam reaches a very high temperature in the microwave.
