Marmellata ai Frutti di Bosco
Capture the essence of summer’s finest fruits with this irresistible *Marmellata ai Frutti di Bosco*—a vibrant mixed berry jam bursting with the natural sweetness of strawberries, raspberries, blueberries, and blackberries. This homemade Italian jam recipe uses grated apple as a natural pectin, ensuring a silky, spreadable texture without added preservatives. The combination of tangy lemon juice and macerated berries creates a beautifully balanced flavor profile, perfect for slathering on warm toast, swirling into yogurt, or even pairing with your favorite cheeses. Ready in just 45 minutes, this small-batch jam is a celebration of fresh, seasonal ingredients, preserving the essence of the forest fruits for your enjoyment all year long. Whether you’re a canning enthusiast or a first-time jam maker, this recipe is effortless, delicious, and guaranteed to impress.
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Recipe Information
Ingredients
- 800 grams Mixed berries (e.g., strawberries, raspberries, blueberries, blackberries)
- 500 grams Granulated sugar
- 30 ml Fresh lemon juice
- 1 Apple, peeled and grated (acts as a natural pectin)
Instructions
Wash and gently pat dry all the berries. If using strawberries, hull and halve them.
In a large mixing bowl, combine the mixed berries with the granulated sugar and lemon juice. Stir well to coat the berries evenly. Let the mixture macerate at room temperature for an hour to allow the juices to flow.
Transfer the berry mixture to a large, heavy-bottomed saucepan. Add the grated apple to the berry mixture.
Place the saucepan over medium heat and bring to a simmer, stirring constantly to dissolve the sugar.
Once it starts to boil, reduce the heat to medium-low and continue cooking. Stir frequently to prevent sticking or burning. As it cooks, use a potato masher or fork to lightly crush the berries to your desired consistency.
Continue simmering for about 25-30 minutes, or until the mixture thickens and reaches the desired jam consistency. Test the thickness by placing a small spoonful of jam on a chilled plate; if it sets and wrinkles when pushed, it's ready.
Remove the saucepan from the heat and skim off any foam from the surface with a spoon.
Carefully ladle the hot jam into sterilized jars, leaving about 1/2 inch of headspace at the top. Seal the jars with sterilized lids.
Allow the jars to cool at room temperature, then place them in the refrigerator. The jam will thicken further as it cools. Store in the refrigerator for up to a month, or process in a water bath for long-term storage.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9 mg | 0% | |
| Total Carbohydrate | 628.1 g | 228% | |
| Dietary Fiber | 42.5 g | 152% | |
| Total Sugars | 590.8 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
