Directions
- Soak the goldenberries in water overnight.
- The next day, transfer the berries to a blender, reserving half of the liquid. Blend the fruits until pureed.
- Pour the mixture into a pot and add the lemon juice and the agave syrup.
- Add the pectin to the reserved liquid and mix well.
- Once dissolved, add it to the fruity mixture and stir well.
- Put the heat on medium and bring the pot to a boil, stirring frequently to prevent sticking to the bottom. Let it boil for three minutes and then take it off the stove.
- Transfer the hot jam into a glass jar and set aside to cool down (it will thicken as it cools down). Store in a refrigerator.
