Red fruit jam

Method

1. 1

   The night before, pour all your frozen red fruits into a jam pan. Add the sugar over it and gently mix it together. Let rest all night at room temperature so that the fruits start to release their natural juices and the flavors get married. The next day, light the fire under your basin and bring the mixture to a boil stirring regularly. Cook over high heat by carefully monitoring cooking. This first step allows fruit to cook well and jam to start thickening gradually. About 10 minutes before the end of cooking, crush the fruit with a hand-pure press or a plunger, depending on your preference. This depends on the texture you want: less crushed for visible pieces of fruit, or more mixed for a smooth and homogeneous jam. Check the cooking until you get the desired consistency. After cooking, quickly pour your hot jam into sterilized pots. Close them immediately and turn them over for a few minutes to create a vacuum that seals the pots naturally and flushes the air. Then wait until everything cools completely at room temperature before turning them back permanently and adding your labels.

Nutrition

calories

55 kcal

fatContent

0 g

fiberContent

1 g

sugarContent

12 g

sodiumContent

0 mg

proteinContent

0 g

cholesterolContent

0 mg

carbohydrateContent

13 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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