March 16 2021
Spring has sprung and Farmer's Markets are just around the corner! With outdoor dining upon us and the glimmer of hope that we can host friends again, why not impress them with homemade jam? This specific one uses an assortment of berries, but you can truly make jam with whatever fruit your heart desires! Keep in mind their water content though... I wouldn't attempt this with watermelon, but peaches? Sure! I use this berry jam on things like cheese and crackers, fancy cheese and jam paninis, on toast with salty butter, or on top of vanilla ice cream. Comment below if you make it and how you're using it!
- Berries of your choosing. I used 1-pack Blueberries, 1-pack Blackberries, 1-pack Strawberries
- 1 cup granulated sugar
- Juice of 1 lemon
- Wash your berries and dry off any excess water
- In a medium-sized pot over medium heat, combine your berries and half of your sugar.
- Stir this mixture until your fruits start to warm up and break down. Adjust your heat as necessary so your berries do not burn, but bubbling is encouraged!
- Lightly mash your fruit as it continues to cook over medium heat.
- Add lemon juice from half of your lemon. Look out for seeds!
- Carefully, take a little taste of what you’ve got going. Add more of your sugar if you’re looking for a sweeter spread, add more of your lemon juice if you need to cut sweetness.
- Continue to stir the jam until it reaches a consistency of your liking. I went for a chunky, syrupy situation.
- When your jam looks and tastes to your liking, let it cool in it’s pot for 10 minutes then transfer it to a clean, glass container.
- Store your jam in the refrigerator for up to 3 weeks or freeze it for up to 1 year