Chilean murta jam, made from murtilla berries (also called murtina or mutilla), is a delicious organic, natural, and homemade preserve, usually made during the harvest season with well-ripened murtas. It takes about an hour total and yields six servings.
The process is straightforward: wash the berries, cook them slowly with sugar until they turn a deep caramel color, and pour the hot jam into sterilized jars for long-term storage.
How to Make Chilean Murta Jam?
This jam is generally made during the murta harvest season, which runs from February to May, and can be prepared with regular sugar or a sweetener of your choice.
Nutritional Information
Each serving of murta jam contains approximately 280 kcal, 72 g of carbohydrates, 0 g of fat, 0 g of protein, 72 g of sugars, and 5 mg of sodium. (*) Values may vary depending on the ingredients and portion sizes used.
Homemade Chilean Murta Jam Recipe
Preparation: 30 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
- 1 kg (2.2 lbs) murta berries
- 1 kg (2.2 lbs) white sugar
- 500 ml water
Instructions
- Wash the murtas very well in cold water, removing the stems but leaving the crown intact. Set aside in a non-stick pot, add the water and 1 cup of sugar, and cook, stirring constantly over very low heat, ideally over a heat diffuser, for about 30 minutes or until a syrup forms.
- Add the remaining sugar and stir constantly with a wooden spoon until the mixture takes on a deep caramel color. Let it cool and, if you like, strain it through a fine-mesh sieve to remove the seeds and skins.
- Pour the murta jam into clean, sterilized glass jars or containers and store in a cool, dry place. Serve the murta jam with any kind of bread or crackers. Once opened, keep covered and refrigerated.
Jar Sterilizing Tips
To sterilize jars, place the lids and jars upside down in a large pot with kitchen towels on the bottom to prevent them from knocking against each other, fill the pot with cold water, and bring to a boil for 15 minutes. Drain and let cool.
Murta Jam in a Thermomix
- Place 1 kg of washed murtas and 1 kg of sugar in the Thermomix bowl. Blend for 10 seconds at speed 6, then cook for 30 minutes at 100°C (212°F) on speed 2 with the simmering basket on the lid to prevent splashes.
- Once ready, pour the still-hot jam into clean, sterilized glass jars, seal tightly, and store in a cool, dry place.
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Fresh murta berries | Frozen murta berries | Thaw completely before cooking |
| White sugar | Stevia or erythritol | For a sugar-free version, adjust to taste since sweetness levels differ |
| White sugar | Brown sugar | Adds a deeper flavor but changes the final color and texture |
| Straining (optional) | Skip straining | Keeps the seeds and skins for a more rustic texture |
Frequently Asked Questions (FAQs)
1. Why does my jam turn out too runny?
This can be due to insufficient cooking or too much water. To thicken it, extend the cooking time over low heat until you reach the desired consistency.
2. Can I use a sweetener or brown sugar?
Yes, you can use sweeteners like stevia or erythritol for a sugar-free version, or brown sugar for a deeper flavor, though this may change the final texture and color.
3. Can frozen murtas be used?
Yes, frozen murtas work well; just make sure to thaw them completely before cooking.
4. Is it necessary to remove the seeds?
It’s not mandatory, but straining the mixture after cooking improves the jam’s texture if you prefer a smoother version.
5. How long does this jam keep?
If stored in sterilized, tightly sealed jars, it can last up to 6 months in a cool, dry place. Once opened, keep it refrigerated and consume within 2 weeks.
History and Origin of Murta
The Mapuche people have used murta (Ugni molinae) for centuries for culinary and medicinal purposes. Abbot Juan Ignacio Molina introduced it internationally in his 1782 book “Compendio de la Historia Geográfica, Natural y Civil del Reino de Chile,” where he wrote that the Kingdom of Chile produces seven species of the myrtle genus, and although all are prized for their beauty and fragrance, the most useful is the one the Mapuche call Ugni and the Spanish call Murtilla.
Did You Know?
Chilean murta has analgesic, anti-inflammatory, and antioxidant properties; it also strengthens the body, regulates blood circulation, and aids healing. Murta has also been shown to help fight cellulite and other cosmetic or body inflammation issues.
