Tangy, sweet, and warmly aromatic, defined by the vibrant freshness of goldenberries and cinnamon. It is the essence of homemade mornings, a preserve that reconnects you with the Andes. Use it to bring your breakfasts to life.
Wash the goldenberries, remove any husks or bruised fruit, and cut them in half. There is no need to peel or strain them: the tiny seeds are part of the texture.
Place the goldenberries, sugar, water, and cinnamon in a medium pot. Cook over medium heat for 8 minutes, until the fruit releases juice and the sugar fully dissolves.
Lower the heat and cook for 22 to 25 minutes, stirring often, until the mixture is glossy, thick, and leaves a clean line when you drag the spoon across the bottom.
Add the lemon juice, stir for 1 minute, and turn off the heat. Remove the
Turn what you find into an experience you can actually bring to your kitchen.
Transfer the hot jam to a clean glass jar and let it cool for 20 minutes before closing. Store it refrigerated and use it cold or at room temperature.
