Rumtopf jam

Makes about 1 1/2 litres

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150 g strawberries
150 g raspberries
150 g gooseberries
150 g redcurrants
150 g blackcurrants
700 g Dansukker Jam Sugar
100 ml rum


Rinse and pick over the berries. Halve the strawberries and gooseberries. Put all the fruit in a saucepan and add the jam sugar. Leave overnight to allow the fruit to release its juice. Bring to the boil and simmer for 10 minutes.
Remove from the heat and stir in the rum. Skim off any scum. Pour into warm, sterilised jars. Seal. Store in a cool place.

The berries above are just a suggestion. They can be replaced with other berries or chopped fruit.

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