Serviceberry confiture
10 servings
30 minutes
Hawthorn jam is a refined treat that combines the sweetness of ripe berries with a light tartness and rich aroma. Inspired by French culinary tradition, this jam conveys the charm of rustic simplicity and sophistication at the same time. Hawthorn, rich in vitamins and natural antioxidants, is slowly simmered with sugar until it transforms into a thick velvety mass that fills the home with a cozy fruity scent. A small pinch of salt enhances the natural sweetness of the berries, adding depth to the flavor. This jam makes an ideal addition to morning toasts, cheese pancakes or French croissants, turning any dish into a gastronomic delight. Canned in sterilized jars, it preserves the taste of warm summer days, offering enjoyment year-round.
1
Prepare all the ingredients.
2
Place the serviceberry in a pot, sprinkle with sugar, and let it sit for 3-4 hours.
- Juneberry (serviceberry): 400 g
- Sugar: 500 g
3
When the berry gives juice, add a pinch of salt.
- Salt: pinch
4
Put on the fire and bring to a boil.
5
Cook on low heat, skimming off the foam, for about 30 minutes.
6
Sterilize jars and lids over steam for 15-20 minutes.
7
Pour the hot jam into jars and seal with lids.
8
Serve the irgi jam with any dish you want to add sweetness to, such as cheese pancakes.
