Golden Berry Jam, the little golden-yellow fruit, mine are a bit less, at least the ones in the photo, because when I took the photo of the jam I had already gathered all the ripe ones to make the jam. Having only one plant, I saved a week’s harvest to make my jam, but in the end, I succeeded. I gathered just over 2 lbs of fruit, weighed after cleaning them. Yes, the fruits must be cleaned, but it is very simple. I don’t know if you have ever seen this fruit, but typically, the plant grows wrapped in a sort of lantern, which over time dries and becomes more fragile, making it possible to open and display the beautiful fruit inside, often used to decorate winter cakes because the harvest period is autumn-winter. My plant manages to give its fruits even in spring, then completely halts during the summer. The golden berry is an exotic fruit, and the plant grows well even in Italy; in fact, I cultivate it in my garden, where the climate is mild, even in winter. I remind you that I live in Calabria, fairly close to the sea. This fruit rich in vitamin C contains antioxidants, diuretic and anti-inflammatory properties, perfect for weight control, blood sugar, and cholesterol levels. In short, eat them, they’re good for you.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 3 jars of 8.8 oz
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
Ingredients for Golden Berry Jam
- 2.2 lbs golden berries
- 3.5 oz sugar (5 scant tablespoons)
- juice of 1 lemon
Tools for Preparing Golden Berry Jam
- 1 Pot
- 1 Colander
- 1 Citrus Juicer
- 1 Knife
- 1 Kitchen Spatula
Steps to Prepare Golden Berry Jam Rich in Vitamin C and Antioxidants
After picking the golden berries, we prepare them for cooking. We choose the fully ripe ones and remove them from their husks. Quickly wash them and place them in a colander to drain.
Prepare the lemon juice with a citrus juicer.
In a heavy-bottomed pot, place our whole fruits, add sugar and lemon juice, and cook over low heat with a lid on at the beginning.
Once the fruits start boiling, liquid will form in the pot. At that point, remove the lid, keep the heat low and continue cooking until the jam thickens. The time varies depending on how high you keep the flame; 30 minutes is an indicative time.
If you want a smooth jam, blend with an immersion blender.
The jam is ready when, tested on a saucer, it does not slide when cold
Once the jam is ready, put it into previously sterilized jars, click to see how. Close immediately, and as the jars cool, a vacuum will form. If the lid no longer clicks, it is perfectly vacuum-sealed.
Store the jam in a cool, dark place; it keeps well for over a year. Once opened, store the jar in the fridge.
