| Prep: 20 mins | Cook: 30 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 308 | 0.04g | 0.02g | 80g |
| sugars | fibre | protein | salt |
| 74g | 2g | 1g | 0.001g |
I’ve always had an affinity for bright, bold flavors that can transport you to sunny places, full of warmth and richness. One of my all-time favorite recipes that achieves just this effect is the Salmonberry Jam. A vibrant fusion of sweet and tart, the jam carries an eloquent hint of the coastal regions where salmonberries thrive. It’s a taste that reminds me of the blend of my Cuban and Spanish heritage, combining the tropical richness with a homely sweetness.
Health Benefits and Deliciousness Combined
Not only does this jam provide a feast for your taste buds, but it’s also bursting with health benefits. A single serving of salmonberries is loaded with Vitamin C, beneficial for boosting your immune system, and manganese, which contributes to proper bone health. The lemon juice within adds an extra punch of Vitamin C, while also aiding digestion. Coupled with the healthy dose of fiber from the berries, this jam is a powerhouse of nutritious benefits, tastefully packed in a jar.
Tapas and Cocktails Companion
As a veritable queen of tapas, I can’t overlook the versatile role this Salmonberry Jam plays in pairing well with an array of small plates. It can add a tangy sweet contrast to a board of Spanish cheeses or be used as a glaze on a sizzling dish of albondigas (Spanish meatballs). You can even use it to whip up a cocktail, giving a fruity twist to your classic mojito or substituting it for the marmalade in a breakfast martini. For extra inspiration, check out the wonderful world of tapas at places such as La Rambla and Jaleo.
Ultimately the beauty of this Salmonberry Jam lies in its legwork. From breakfast toast and cocktail hour, to an exotic accent on your steak, it makes everything reminiscent of a perfect summer afternoon. Vibrant, tangy, sweet and, above all gratuitously delicious – that’s why I love this recipe!
What You’ll Need
- 4 cups of fresh salmonberries
- 2 cups of granulated sugar
- 1 tablespoon of lemon juice
- 1/2 teaspoon of butter
- 1 packet (1.75 oz) of fruit pectin
Method
Step One
Wash the salmonberries thoroughly and place them in a large pot. Crush the salmonberries to produce juice – you can use a potato masher for this.
Step Two
Add the sugar, lemon juice, and butter to the pot. Stir everything together until the sugar is fully dissolved.
Step Three
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking or burning.
Step Four
Once the mixture is boiling, add the fruit pectin. Continue to stir while it boils for one minute longer.
Step Five
Remove the pot from the heat. Pour the hot jam into sterilized glass jars, leaving a 1/4 inch space at the top. Wipe the rims clean, then screw on the lids tightly.
Step Six
Process the jars in a boiling water canner for 10 minutes. After 10 minutes, remove the jars and allow them to cool.
Step Seven
Once the jars have cooled, check the lids for a seal by pressing down on the center of the lid. If the lid doesn’t move, the jar is sealed. If the lid pops up and down, the jar is not sealed.
Step Eight
Store sealed jars in a cool, dark place. Unsealed jars should be refrigerated and eaten within 3 weeks.
