While I was in Sicily, my uncle gave me some of these delicious wild black raspberries.
They were so nice that I could not resist the urge of making a nice jam with them!
Ingredients
- 1 kgblack raspberries
- 300 gdark muscovado brown sugar
- 1/2lemon (with edible peel)
Preparation
– wash and rinse well the berries;
– transfer them into a large pot with high sides;
– add the sugar, the juice of the half a lemon and its peel too;
– mix well, then put the pot on the stove and set the heat to medium;
– bring to boil;
– set the heat to medium/low and continue cooking for at least 20 minutes;
– stir often to make sure that the berries will not stick to the bottom of the pot;
– grossly crush the fruit while you stir the jam;
– remove the pot from the stove and pour the jam into sterilized jars;
– close the lids and put the jars upside down;
– don’t touch the jars until they will be completely cold;
– after, to verify if the jars sealed well, press on the lid: it should not click;
– sealed jars can be stored up till 6 months
