Reposting….this somehow got knocked off the stream…
One of my favorite things to do is share the tips that (I think) make cooking from scratch easier. This jam is a great example. Once you try it, you will never need to buy a jar of jam again. It is much cheaper than those fancy schmancy jars that sell for $12 at the famers market and specialty stores. It tastes worlds better than the $3 jar on sale at the supermarket. And best of all, you don’t need to have canning skills for this recipe.
If you read my Sour Cherry Hand Pie post, you know I am a fan of freezing summers bounty of fruits for use later in the year. This time of year, I purchase endless pints of local berries to be frozen for use during the winter. Freezing the berries allows me to have fresh berry flavor all year long. And if you find your freezer barren of fruit by mid winter, just pick up some frozen berries from your supermarket.
This recipe can be doubled and frozen or canned, but I prefer to make smaller batches on an as needed basis. This way, I keep the fresh fruit flavor intact. The obvious platform for this jam is a thick piece of sourdough toast. But it makes a great panna cotta or ice cream topping, mix into plain yogurt to make breakfast extra special. You can substitute it for maple syrup on those lemon ricotta pancakes you’ve been dying to make (recipe to soon follow).
Mixed Berry Jam
Feel free to mix and match berries. My usual is 1/2 raspberries, 1/2 blueberries.
2 cups (1 pint)
1/3 cup sugar
1/4 cup honey
1 tablespoon lemon juice
Combine all ingredients in a small heavy saucepan.
Bring to a boil over medium high heat, stirring frequently. Lower heat so that mixture is just barely bubbling, and cook for 15 minutes, stirring occasionally.
The berries will have released their juices and starting to thicken at this point. Your finger should leave a mark if you run it across the back of the spoon.
Remove from heat and pour into clean glass jars. Jam will thicken more as it cools.
Store in refrigerator up to 3 weeks. Repeat as needed.