Blueberry Mango Jam

Summer day, day made of nothing,
clusters of leisure dance slowly with me,
the sun is a golden dream, but evanescent,
you look at it for a moment and almost don't know if it's still there.
(F. Guccini, Summer day)

First day of summer: an extremely favorable celestial convergence put fog on stand-by, giving me blue skies, tropical temperatures and blueberries on sale. I'm canning this vanishing dream before - cruel - it'll dissolve.

Blueberry Mango Jam
for 6 medium jars

blueberries 1200 gr
mango, net 1200 gr
sugar 720 gr
lemons 2
green apples (peel only) 2

Wash blueberries, place them in a large bowl and mix with the juice of one lemon and half the sugar. Peel mangoes, cut the pulp in small pieces, put it in another bowl and mix with the juice of the other lemon and the remaining sugar. Cover both bowls with plastic wrap and refrigerate overnight.
The next day, place blueberries and mango in two separate pots, adding the peel of one green apple in each. Cook fruit separately, stirring occasionally and skimming if necessary, until each mixture reaches the desired consistency (about 45-60 minutes). In the end discard apple peel, mix blueberries and mango and cook for another few minutes. While jam is still hot, pour it in previously sterilized glass jars, close tightly and place them in a pot full of water, boiling for about 20 minutes. Turn off the heat and let the jars cool down in the same water to create the vacuum.