This little-known winter preserve cooks ripe oleaster fruit with sugar until it reaches a sweet-tart consistency. Its distinctive aroma and delicate texture bring something different to the breakfast table.
Wash and pit the oleaster fruit. Put it in a wide pot with the sugar and let it stand for a few hours so the fruit releases its juices.
Bring the fruit and sugar mixture to a boil over low heat, stirring occasionally. Skim off the foam as it forms.
When the syrup thickens, add the lemon juice and boil for a few more minutes. To check the consistency, drop a little syrup onto a plate; it is ready if it leaves a trail.
Fill sterilized jars with the boiling jam and seal them. Turn the jars upside down to cool, then store them in a cool, dark place.
Important: Remove the hard pits carefully; the fruit has only a thin layer of flesh. Skim the foam regularly as it cooks. It contains no flour, milk, or eggs and is plant-based and gluten-free. Fill sterilized jars with the boiling jam, seal them, turn them upside down to cool, and store in a cool, dark place.
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