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Sour berries jam - rich in vitamin C

Posted Aug 13 2011 11:03am
                                              Sour berries jam
                                          Recipe post on my blog: Sour berries jam  
I really love jams, but since I stopped eating sugar, I don’t make them that often and in large quantities. As you know I usually make jams out of dried fruits because this way I don’t have to add any sugar, honey being enough to keep them conserved for some time.

A few days ago I visited my boyfriend’s parents and of course I returned home with lots of bags filled with fruits and veggies. I had about 2 kg of sour berries and I did not want them to spoil so I decided to make some jam. The recipe below is calculated for 1 kg of sour berries, resulting a 850g jar filled with sourly, cinnamon scented jam.

  • 1kg yellow sour berries
  • 2 tbs cinnamon
  • 5 tbs honey

Rinse the berries and remove their kernel with a kernel remover*. Add water and let them boil for about 10-15 minutes.

Turn off the heat and let them cool.

Put them in a large strainer and press them to remove all excess water. Don’t throw away the water in which they boiled. You can either put it in bottles, using it to sour your soups, or sweeten it with honey and drink an amazingly refreshing juice.

Add the berries, honey and cinnamon in your food processor and puree until you get a smooth paste.
Put the mixture in jars. Sprinkle some cinnamon on top so it would last longer (cinnamon has antibacterial properties).

Eat on top of anything sweet.

*If you don’t have a kernel remover you can remove the kernels when the berries are boiled. Put them in the strainer and start digging for the kernels. This is what I did. It took me about half an hour and it was extremely boring.
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