● 250 g melon
● 250 g kiwi
● 250 g mulberry
● 250 g quince
● 200 g water
● 1 sprig rose geranium
Wash and peel the fruit, slice in small pieces and put in a pot. Grate the quince using the large holes of the grater and add to the pot.
Add the water and sugar and using a potato masher, mash the fruit and leave for 1 hour for the fruit to release their juices. Put the pot on medium heat and boil for about 40-45 minutes, stirring frequently with a wooden spoon.
Once the jam is ready, turn off the heat and add the rose geranium sprig.
Leave it in for 30 minutes to release its fragrance and then discard.
To see if the jam has the desired consistency, put some on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the jam is ready.