Recipe
Haskap berry jam
A classic homemade jam — intensely purple, sweet and sour, for bread, pancakes and desserts.
Time: about 1 h
Ingredients
- •1 kg of haskap berries
- •500 g of sugar (less if you prefer less sweet jams)
- •2 tablespoons of lemon juice (optionally also grated lemon zest)
- •100 ml of water
Method
- 1Wash the berries under running water and dry them thoroughly.
- 2Put the fruit into a large pan and add the sugar and water. Lemon juice adds tartness and helps the jam keep.
- 3Cook over a medium heat, stirring, until the sugar dissolves and the berries release their juice. After about 10 minutes, lower the heat and cook for another 30–40 minutes until the jam thickens.
- 4Setting test: put a teaspoon of jam on a cold saucer and tilt it — if it sets and does not run quickly, the jam is ready.
- 5Pour the hot jam into sterilised jars, close them and stand them upside down for a few hours. Store in a cool place.