It may be silly to publish a post so simple, but this is my favourite jam.
I love to forage, especially for wild berries, and these ones are from my mountains in Italy.
For the jam I just use 25% sugar to 1kg of fruit, and a sachet of pectine/jam setting mix, so I only boil the fruit for the shortest time (and it's too hot these days, even at 1000m high!)
You can blend the jam with an immersion blender, if you don't like too many seeds, or leave it as it is, like I did this time. Sometimes I blend it, it depends on what I fancy.
Perfect for breakfast, pies and tarts!
Photos and Recipes by Alessandra Zecchini ©
