Of course, the secret to making jams and marmalades lies in the origin and quality of the ingredients used. Jam makers cook with love, and what they’re looking for are high quality, locally sourced ingredients for these traditional products.
Fruit jams and marmalades have been satisfying our sweet tooth since the days of the Roman Empire. However, it wasn’t until beet sugar began to be used in the 19th century that jams and marmalades became the consumer products available to all that they are today.
The recipe we have for you is one of the most popular, as wild blackberries grow all over Andorra. The time to pick them is in August, at the height of summer, but take care not to scratch yourself on the brambles.
If you’d like to try some jams and marmalades while you’re in Andorra, we recommend those made at Casa Gendret and El Pastador. These are two local artisan businesses whose watchwords are quality and sustainability in making their products, which range from the most traditional to the more innovative and modern, such as strawberry jam, orange marmalade and savoury jams, for example.
Wash the blackberries well and remove any stalks. Place the fruit, water and ¾ of the sugar in a heavy saucepan. Bring to the boil and allow to thicken until the bubbles make a slight popping sound when they reach the surface. Add the lemon juice and cook for another 15 minutes, stirring constantly with a wooden spoon. Allow to cool and pour into jars.
- 1 kg blackberries
- 750 g confectioners’ sugar
- Juice of 1 lemon
- 200 ml water
Book: La nostra cuina. Menges d’aquí (Our cuisine. Local dishes)
Author: Maria Dolors Ribes Roigé / Josep Ma Troguet Ribes
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