Beerenmarmelade – regional and freshly made

Beerenmarmelade

Raspberries, bilberries and Ribisel (currants) from garden and forest – this is how you cook summer into a jar, as is tradition on the farms.

Making Beerenmarmelade has a long tradition on the farms – this is how summer was captured for the winter. Raspberries and Ribisel come from the farm garden; the bilberries are best gathered yourself in the forest. Whatever is not eaten right away goes into the pot.

What you need

Ingredients for approx. 4 jars:

  • 1 kg mixed berries (e.g. raspberries, bilberries, Ribisel)
  • 500 g gelling sugar 2:1
  • 1 squeeze of lemon juice

How it's done

  1. Sort through the berries, remove stems and small leaves and wash them carefully. Let them drain well.
  2. Put the berries in a large pot and mix them with the gelling sugar.
  3. Let everything stand for about an hour so the berries combine with the sugar.
  4. Bring the mixture to the boil with a squeeze of lemon juice, stirring, and let it boil hard for 4 minutes.
  5. Do the setting test: if the drop sets firm, the jam is ready. If not, boil for another minute.
  6. Fill the jam into clean jars while still hot, seal them immediately and turn them upside down for five minutes.

Where it comes from: Berries are only available in a short window of the year. When which one: seasonal calendar.

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