Any Berry Jam (no pectin)

By Francesca Patterson

While I know that many of us finish our berries before they even make it home from the market, some may be looking for new ways to enjoy and extend the life of their fresh fruit. Making jam is one of my favorite ways to repurpose ripe or frozen berries, and it is also a very easy and satisfying pastime. You can use this recipe with almost any berry. For mine, I even threw in a couple of over-ripe peaches! This is a blueberry/peach jam made with no pectin. Try out strawberry rhubarb if you still have some Norman’s strawberries to use, or use our fresh blackberries (Just use a fine mesh to strain the seeds before jarring). This recipe’s sweetness level is about a 5 out of 10, so add less or more sugar as you prefer. Also, get creative with fruit combinations or flavor extracts! Raspberry with almond extract is a personal favorite.

NOTE: This recipe makes two 8-oz jar servings. This recipe is intended for short-term storage (up to three weeks in the fridge). Please refer to proper jar sealing methods for the long-term storage of this homemade jam recipe.

Ingredients:

• 1.5-2lbs of fruit (For mine, I used 1 pint of blueberries and 2 overripe peaches, peeled & chopped)
• Juice from 1/2 lemon or 1 tablespoon lemon juice
• 2/3 cup granulated sugar
• 1 tbsp honey
• 1/4 tsp vanilla extract
• Glass mason jars (for storage

Directions:

1. Combine all fruit into a small saucepan. Add sugar, lemon juice, and honey and stir together until all the fruit is coated.
2. Bring all the contents of the pan to a boil on medium heat, stirring occasionally.
3. Reduce the heat to medium-low to maintain a low simmer. Add your vanilla extract.
4. If desired, crush your cooked fruit with a potato masher or a heavy spatula to reach desired jam consistency. Strawberry rhubarb jam often does not need any crushing as all the fruit dissolves. This step is optional and totally up to your preference!
5. Allow your jam to cook uncovered and at a low temperature for 45 minutes to an hour, stirring every 10 minutes or so.
6. Clean your jars and lids and leave them to hang upside down on a drying rack to air dry.
7. After an hour, your jam should be thickened but will still not reach its final, jam-like consistency (This happens after it has cooled completely in the fridge). Fill your jars evenly and close the lid on tightly to create a seal. Place your jam in the fridge to cool overnight or for at least 6-8 hours. Enjoy!

NOTE: This recipe makes two 8-oz jar servings. This recipe is intended for short-term storage (up to three weeks in the fridge). Please refer to proper jar sealing methods for the long-term storage of this homemade jam recipe.