500 grams of ripe Arbutus Unedo
Juice of half a lemon
50 g water
In a small saucepan, put the Arbutus, squeeze them a little with your fingers, and add the water and sugar. We leave them all night to extract the juices. In the morning, put them over a strong heat for 10-15 minutes, then lower the heat and boil until the jam thickens. Put into a sterile jar. This is a rare jam because it is not easily harvested and is best enjoyed when available.