Strawberry Peach Jam

For the strawberry-peach jam, wash the fruit, remove the seeds and cut into pieces. Add the preserving sugar, Cointreau and citric acid.

Leave everything covered in a cool place for about 24 hours. Then puree the mixture and bring to the boil for about 5 minutes. (Make a jelly test).

Fill the jam into clean jars while still hot and seal immediately.

Preparation Tip:

Instead of Cointreau, you can also use another liqueur for the strawberry-peach jam.

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