400 grams strawberries
400 grams lemon
400 grams kiwi
300 grams sugar
6 teaspoons gelatine
Measure out the prepared fruit (lemons and kiwis peeled, strawberries hulled). Divide the sugar into three equal parts – 100 grams for kiwi jam, 100 grams for lemon jam, and 100 grams for strawberry jam. Blend the fruit (each one separately) until you get a puree.
Each part of the jam is prepared in the same way - put the fruit puree in a heavy-bottomed pot, bring to a boil (on medium heat), and let it boil for about 10 minutes. Add the sugar, bring to a boil again, and let it boil for about 5 minutes. In the meantime, prepare the gelatine. Sprinkle 2 teaspoons of gelatine over 3 tablespoons of water and let it activate.
When the jam is nearly done, take a few teaspoons of it, and mix it with the activated gelatine, remove it from heat, pour the gelatine and jam mixture back in the pot, stir well and let it cool down a bit. When you pour the jam in the jar, don’t seal it just yet; cover it tightly with cellophane and let it cool down and set. First make the kiwi part and pour it in the jar, cover with cellophane and move on to the lemon jam. When the lemon jam is done, pour it directly in the centre of the kiwi part, and cover with cellophane. Do the same thing with the strawberry jam (pour it directly in the centre of the lemon part), then seal the jar well, and let it cool completely at room temperature.
