Homemade jam is a must for breakfast. It tastes best with home-picked berries. Christine from Lilies Diary in Alpbachtal went in search of fresh blueberries.
Bring the blueberries, water and preserving sugar to the boil in a pan while stirring. Put the juniper berries in a tea bag and boil with the tea bag. Add the lemon juice and half the rum. Allow to simmer for approx. 3-4 minutes, stirring regularly.
Skim off the foam and rinse the glasses very hot. Add the remaining rum and the apple pieces to the jam and simmer for approx. 1 minute, then remove the tea bag with the juniper berries.
Carry out the gelling test: pour 1 spoonful of jam onto a cold plate and leave to cool briefly. If the jam is firm, it is ready.
Pour the jam into the jars, seal tightly and turn upside down for approx. 5-10 minutes. Then turn upside down again and leave to cool. The jam is ready the next day. The jam tastes best on Tyrolean farmhouse bread!
