while myrtle jamenjoying breakfasts with a distinctly "maquis" flavor: a spoonful on buttered toast, and immediately that resinous, slightly wild aroma, somewhere between berries and dried grass. It's a jam with character, but it remains incredibly simple to make if you follow a couple of guidelines.
In my traditional version, I keep the classic myrtle + sugar + lemon combination, and I add a pectin-rich apple. This isn't for flavoring; it's just a little natural boost to help the jam set properly, especially if your berries are more or less ripe. The lemon, meanwhile, enhances the flavor and also aids in gelling.
I recommend cooking over a fairly high heat for a short cooking time: this preserves a cleaner, less "stewed" flavor. And most importantly, take two minutes to lightly crush the myrtle berries during cooking: this releases their aromas without turning everything into a puree.
Nutritionally, it's still a jam (so it's sweet), but the myrtle provides polyphenols, and the lemon and apple add some fiber and micronutrients. A small spoonful is often enough: it's an intensely flavored jam, also perfect with sheep's cheese or plain yogurt.
Myrtle jam
2
250g jars17
minutes34
minutes207
kcal51
minutesA dark and fragrant jam, with a resinous and slightly peppery taste typical of myrtle. Lemon and apple simply help it set, without overpowering it.
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Ingredients
400g of myrtle berries (fresh or frozen)
320 g of caster sugar
1 untreated lemon (juice + fine zest)
1 small apple (approx. 150 g per unit) with peel, cored and grated
Preparation steps
- Quickly rinse the myrtle berries and drain them. If they are frozen, leave them at room temperature for 5 minutes to break the cold, without trying to defrost them completely.
- Remove the zest from the lemon (finely) then squeeze it.
- Grate the apple with the peel on, then remove the seeds if necessary (the goal is to have a fine pulp).
- Place in a jam pan (or a large, heavy-bottomed saucepan): myrtle berries, sugar, lemon juice, zest and grated apple. Mix well.
- Place over medium heat, stirring until the sugar is completely dissolved, then increase the heat to reach a rolling boil.
- Skim off any foam that forms. Let it boil for 18 to 22 minutes, stirring regularly (especially towards the end of cooking).
- After 10 minutes of boiling, roughly crush some of the berries with a potato masher (not a blender) to release the aroma while retaining some texture.
- Test the setting: place a small drop on a cold plate. If it sets and wrinkles when you push it with your finger, it's ready. Otherwise, continue in 2-minute increments.
- Immediately pour the boiling jam into clean, hot jars, seal, then turn the jars upside down for 2 minutes. Turn them right side up and let them cool.
📊 Nutritional Information
1 serving (approx. 80g)
| Nutrient | Value |
|---|---|
| Calories | 207 kcal |
| Proteins | 0.6g |
| Carbohydrates | 52.0g |
| including sugars | 49.8g |
| Lipids | 0.3g |
| including saturated fatty acids | 0.0g |
| Fibers | 1.9g |
| Sodium | 2mg |
| Vitamins | |
| Vitamin C | 18% AJR |
| Vitamin B9 | 4% AJR |
| Vitamin E | 3% AJR |
| Minerals | |
| Potassium | 5% AJR |
| Magnesium | 3% AJR |
| Iron | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Storage: Keep jars closed, in a cool, dark place. Once opened, keep the jam/marmalade refrigerated and consume within 3 to 4 weeks.
💡 Chef's Tips
If you find the myrtle jam too tannic, let it rest for two weeks before opening: the flavor will mellow considerably. For a finer texture, pass only 1/3 of the jam through a food mill and then blend it again (without straining it all, otherwise you'll lose its character).
🔄 Variations
- Sweeter version: replace 30g of sugar with 30g of honey (add it off the heat just before putting in the jar).
- For a more citrusy version: add 1 tablespoon of orange juice along with the lemon.
