The berries can be cooked whole.
You can mix peaches and mangoes together.
The leftover syrup taste great on vanilla ice cream.
Ingredients:
- 2.5 kg of fruit (strawberry, raspberry, peach or pear cut in pieces)
- 2 kg white sugar
- 350 ml water (for method two only)
Method one for berries:
- The night before, cover the berries with sugar
- The next day, drain the liquid from the berries. Bring liquid to a boil.
- Diminish liquid by half, add the berries to the liquid
- Boil for 15 minutes and remove the foam on top
- Place the fruit in seal-able sterilized jars and top up with liquid
- Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour
Method two for peaches and pears:
- In a large deep pot, melt the sugar in water using low heat and steering frequently
- Bring to boil for about 10 minutes and remove the foam on top
- Add fruit and cook for about 20 minutes
- Put the fruit in seal-able sterilized jars, top up with liquid
- Cover with lid and wait for 2 hours. For the jars that do not seal properly they must either be kept in the refrigerator or placed in a large pot of boiling water for one hour
Method three for a thicker jam:
- In a large pot, break the fruit apart with a potato masher
- Cook for about 15 minutes
- Add sugar (if cooking pears or peaches, you may want to add 5 ml grounded cinnamon or nutmeg)
- Cook for another 15 minutes
