Arbutus jam
Marmellata di corbezzoli
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500 gr of ripe arbutus
150 g brown sugar
a cinnamon, grated
1/2 apple
1/2 small lemon
Simmer arbutus in 3/4 glass of water for 15 minutes.
Passed through a screen to pull away the seeds and the stalks.
Simmer again with sugar, cinnamon and apple slices and place peel bio: cut inside, while the pulp should be cut in small cubes.
Cook over a gentle flame until it has thickened well, remove the peel (the apple pulp now you must be completely undone), add the lemon juice and put in clean glass jar.
Invert the can to sterilize, but is useless because it lasts only a few days! :-ppp
(Thanks to Antonella Sagone)
