3 berry jam with green pepper and mint

  • a good 250 g blueberries
  • a good 250 g currants
  • a good 250 g raspberries
  • juice of 1/2 lemon
  • 750 g Preserving sugar 1: 1
  • 1 TL dried green peppercorns
  • 1/2 Bunch Mint
30 minutes
Wash blueberries and currants. Clean the blueberries. Strip the currants from the stalks. Sort the raspberries. Mix the berries and lemon juice in a saucepan with the preserving sugar, bring to the boil, stirring occasionally, and cook for about 4 minutes.
Crush the pepper in a mortar. Strip the mint leaves from the stalks and chop. Immediately after boiling, mix the mint and pepper into the jam and immediately pour the hot jam into clean glasses.
Close the jars and place on the lid for about 5 minutes, then turn them over and let cool down.


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