Myrtle berry jam

Following my previous post on myrtle’s culinary uses, I have been experimenting with myrtle leaves and berries some more. I guess I’m just really tickled that there is a berry which grows well and prolifically in our area – and it’s free for picking!

I have tried to search online for myrtle berry jam recipes but couldn’t find anything definite, except that on one site I’ve read the berries are used in mixed fruit jam, generally along with apple. I cooked up a small experimental batch with about 1:1 ratio of myrtle berries and apples, sweetened to taste. After cooking, I ran it all through a food processor and got a beautifully colored, unique-tasting jam which I’m sure will be great as yogurt or granola topping, on toast, or even as roll or pie filling (if I make a larger batch).

The astringency of the berries is almost gone after cooking, and the only improvement suggestion I’d give myself for the future would be to strain the cooked berries and discard the seeds, which have a somewhat coarse texture and slightly bitter taste.

Left: myrtle berries; right: apple and myrtle berry jam. 

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