In case you didn’t catch my post about berry picking in Alaska and nagoonberry jam-making, here’s another regional jam that can be made with fruits of the arctic tundra. I kid you not when I say these little red gems taste just like watermelon. And like their mother fruit, they come with plenty of seeds to give your jam some texture!
Don’t be alarmed when you break open the berries; they are very slimy inside. They are also extremely watery. It is difficult to mash the skin, so work away at it as best you can with the supplies you’ve got handy. (I only had a fork and a pot.) That being said, do not add water to this recipe! It will be liquid overload! I recommend the lemon juice for added zest. If you can actually add lemon zest, then that will thicken things up and give even more flavor.
1 cup watermelon berries, 3 Tbsp organic cane sugar, 1 Tbsp coconut oil, ½ lemon
Makes: 4 oz
- Mash the berries in a pot as best you can. If you’re using a fork like I did, you really have to go at it hard core.
- Add the coconut oil (to keep from frothing), sugar and lemon juice.
- Simmer on low for 30 minutes.
- Serve, eat, enjoy! Store in refrigerator in airtight container.