Recipes · 12. gennaio 2018
After spending a relaxing day harvesting mirto and walking around the woods of La Cera we had to do something with all the berries, so we decided to use eight chilograms of mirto to fix the traditional sardinian liquor and about six chilolograms to fix jam. For now I will only describe the process to make jam since to make mirto, berries need to rest under 90° alcohool for at least three months. So here's my recipe I hope you will enjoy it 😃