Homemade Berry Jam

We went berry picking recently and I had exhausted all creative outlets using these berries and I still had some left over. I didn’t want them to go bad, so I decided to whip up an easy jam.

What I love about this jam is it has no pectin or gelatin at all. It’s just fruit, sugar and lemon juice. Easy peasy. I was amazed at how tasty this jam was, as I am not a huge jam fan. It had the perfect berry ratios and thickened up nicely.

Throw this jam on toast and you have a breakfast or afternoon tea-time worth gossiping about!

Homemade Berry Jam

Yield: 1 medium jar

INGREDIENTS:
1/2 cup blueberries
1/2 cup raspberries
1 cup strawberries, large slice
1/4 cup sugar
1 tbsp lemon juice
Salt, pinch

DIRECTIONS:
1. Place a few clean metal spoons in the freezer.
2. Place the fruit, sugar, lemon, and salt in a saucepan over medium heat and mash the fruit a little with a potato masher into a chunky texture.
3. Bring the mixture up to a boil, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 20 minutes.
4. Start checking to see if the jam is set. Remove a spoon from the freezer and dribble several drops of the jam onto the spoon. Wait a few seconds, and then run a finger through the jam. If it leaves a distinct track in the jam, it is done. If it runs back in on itself, keep cooking the jam and test again a few minutes later.
5. Turn off the heat and carefully transfer the jam into a glass jar. Cool to room temperature. Seal and store it in the refrigerator.

** Recipe adapted from www.thekitchn.com