Strawberry-raspberry and Apple jam

1 kg applesauce

0,5 kg raspberry

0,5 kg strawberry

400 g sugar

Cooking Apple puree: cut into slices prepared apples, pour 1 kg apples 1 Cup water, cook until tender, covered, slightly cool, then RUB through a sieve.

Warm Apple puree, add sugar and berries and cook for 3-5 minutes, then remove from the heat, leave on overnight.

The next day, cook the jam in 1 reception.

Then canning to do this: pour strawberry-raspberry and Apple jam in hot dry banks, cool, close the plastic covers.

Strawberry-raspberry and Apple jam should be stored in the cold.