Marmellata d'orso

I was skeptical about a jam sweetened only with apple juice concentrate, but the balance of raspberry and blackberry is spot-on without being cloying. It's got a nice thick texture from the pectin, perfect for spreading on toast.

The elderberry juice concentrate gives it a deeper, more complex flavor than your average berry jam, and the pectin sets it perfectly—not too runny, not too stiff. I’ve been adding it to plain yogurt all week and it’s honestly the best part of my lunch.

I spread this on toast this morning and the raspberry and blackberry puree gives it a deeper, richer fruit taste than standard jams. It’s thick without being too stiff, and even though it’s sweetened with apple juice concentrate, it doesn't taste artificial.