Mermeleda Picante de Baya de Verano (Spicy Summer Berry Jam)
Source: Rick Martinez, Salsa Daddy
Recipe Type: Appetizers and Sides | Seasons: Spring, Summer
This recipe appears in Salsa Daddy by Rick Martinez and was demonstrated in the Foodwise Classroom on May 17, 2025.
Remember that grilled cheese I mentioned? This is its moment. Because you haven’t lived until you’ve slathered a layer of this spicy berry jam on an oozy grilled cheese. This is the perfect summer berry salsa, so if your berries are super sweet, cut the sugar back by a few tablespoons. I ate my batch with savory foods, but if you want to use this on a dessert (atop a pound cake or ice cream), increase the sugar to ½ cup.
Makes 1 cup
INGREDIENTS
1 pound mixed fresh berries (453 grams), such as raspberries, blackberries, blueberries, and/or chopped strawberries
1⁄3 cup granulated sugar (2.3 ounces/66 grams)
2 tablespoons chopped candied ginger
1 teaspoon ground chile de árbol or cayenne pepper
Diamond Crystal kosher salt
PREPARATION
- In a medium saucepan, combine the berries, sugar, ginger, chile de árbol, and a pinch of salt and stir together until the berries are coated.
- Set over medium heat and cook, stirring occasionally and skimming the foam off the top, until the berries are very tender and the sauce is slightly thick and jammy, about 10 minutes. Remove from the heat and set aside until ready to serve.
- Do ahead: The salsa can be made up to 5 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
