September 13, 2008
I told you that in Italy people don’t add pectin to their jams, because fruits have their own pectin that will naturally thicken your jam. But you can’t do that with raspberries. Don’t ask me why, because I have no idea why. At least I know that if you try to make raspberry jam the Italian way, you’ll finish with raspberry syrup. However, one lovely way to make raspberry jam without pectin is to use raspberries combined with other fruits. Brilliant, isn’t it? Plus, you’ll have Italian frutti di bosco jam!
7-8 cups of strawberries, blueberries and raspberries
3 cups sugar
For this jam use about 2½ cups of raspberries and any combination you like of strawberries and blueberries until you reach about 7 cups in total. In a bowl, put the blueberries, then the raspberries and finally quartered strawberries. Add the sugar and put in the fridge overnight. The next day, gently stir the fruit and you’ll see that the natural juices are dissolving the sugar. And without any water added!
Pour the mixture in a saucepan over medium heat, and let it simmer for about 30 minutes or until the desired consistency is reached. Transfer to a sterilized jar and let it cool.