Multi-Fruit Jam with “Buzz”

For the jam, wash the strawberries, apricots, rhubarb and apples. Remove the stems and leaves from the strawberries, halve and pit the apricots, core and cut the apples into eighths, hull the rhubarb and cut it into pieces. Grind all the fruits in a blender. Combine the fruit mixture with the jelling sugar and bring to a good boil, stirring constantly, for about 3 minutes. Remove the pot from the heat and quickly stir in the lemon juice and apricot brandy.

Immediately pour the jam into jars, close tightly, invert and leave on the lid for 5 minutes.

Preparation Tip:

The apple is rich in vitamins, minerals, trace elements and enzymes. It provides the body with all vital nutrients. The high pectin content regulates digestion and detoxifies the stomach and intestines.Shelf life: 8 months

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