Matcha jam

Summer is coming, and delicious fruit is ripening on the trees and bushes.

Now the cooking time begins. Jam and jelly in particular are quick and easy to cook.

Here, too, you can add a real plus with Matchatto.

We have two variants for you today, one with and one without fruit.

You need:

• 500g preserving sugar 1 to 2
• Matchatto tea powder

Options:

• 1kg fruit or
• 750g of water

Here's how you do it:

Wash the fruit, deseed and puree with the jam sugar. Then you boil the whole thing while stirring. Let it cook for 2 to 5 minutes.

At the end of the cooking time, add the Matchatto powder . Stir well otherwise there will be lumps.

Now fill the hot jam into clean screw-top jars and close them immediately. Now just let it cool down.

For the variant without fruit:

Bring the water and preserving sugar to a boil and let the sugar set again for 5 minutes.

Now a lot of matchatto powder is added. With 750g of water it can be 1 to 2 tablespoons, otherwise your jelly will taste like pure sugar water.

Stir well with a whisk so that no lumps form and fill again while hot.

After cooling down, make sure that the jars have drawn a vacuum. Otherwise put it in the fridge and enjoy immediately.

Have fun trying it out
until next time, your herb witch Tina

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