Jam of Corbezzolo
The Corbezzolo is a shrub of the Mediterranean maquis,
this fruit, which ripens in winter, is rich in vitamin C.
It takes a long time to make the jam and the yield is a lot
low, because after having washed it and cooked it with little
water, you have to pass it by squeezing it in a cotton cloth,
at this point, the fruit cream that we recover must be made to thicken over a low heat, adding only 10% sugar.
This jam is excellent to be enjoyed on yogurt.