chocolate hippos

year round mixed berry jam

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.

DSC_0163

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.

DSC_0168

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.

DSC_0170

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.

DSC_0171

Remove from heat and pour into clean glass jars.  Jam will thicken more as it cools.

DSC_0177

Store in refrigerator up to 3 weeks.  Repeat as needed.

Advertisements

4 Responses to “year round mixed berry jam”

  1. Emily Schorr Lesnick

    Yum! I’ve been wanting to try making jam and I think I’ll use this recipe now!

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: