Marmellata ai Frutti di Bosco
Capture the essence of summer with this luscious *Marmellata ai Frutti di Bosco*, an Italian mixed berry jam brimming with vibrant flavors and natural sweetness. This simple recipe combines a medley of juicy strawberries, raspberries, blueberries, and blackberries, perfectly balanced with granulated sugar, a splash of fresh lemon juice, and a grated apple to act as a natural pectin for the perfect set. With just 15 minutes of prep and a short simmer on the stovetop, this homemade jam delivers a rich, spreadable texture bursting with fruity goodness. Ideal for slathering on toasted bread, pairing with creamy ricotta, or using as a decadent filling for pastries, this mixed berry marmalade is a delightful way to preserve the season's bounty. Whether you enjoy it freshly made or store it for later, this jar of sweetness is a must-try for any jam lover.
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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)
Directions
Step 1
Wash and gently pat dry all the berries. If using strawberries, hull and halve them.
Step 2
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.
Step 3
Transfer the berry mixture to a large, heavy-bottomed saucepan. Add the grated apple to the berry mixture.
Step 4
Place the saucepan over medium heat and bring to a simmer, stirring constantly to dissolve the sugar.
Step 5
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.
Step 6
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.
Step 7
Remove the saucepan from the heat and skim off any foam from the surface with a spoon.
Step 8
Carefully ladle the hot jam into sterilized jars, leaving about 1/2 inch of headspace at the top. Seal the jars with sterilized lids.
Step 9
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
| Serving size | 1430 grams (1430.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2419 |
| Total Fat 2.70g | 3% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 9mg | 0% |
| Total Carbohydrate 628.10g | 228% |
| Dietary Fiber 42.50g | 152% |
| Total Sugars 590.80g | |
| Protein 8.40g | 17% |
| Vitamin D 0IU | 0% |
| Calcium 184mg | 14% |
| Iron 5mg | 27% |
| Potassium 1354mg | 29% |
Source of Calories