Hodgepodge Berry Jam
Recipe courtesy of Alice at PBS kitchen explorers...
Hodgepodge Berry Jam
Recipe courtesy of Alice at PBS kitchen explorers...
Ingredients:
- 2 cups chopped berries (any mixture of berries, preferably local or organic)
- 1 cup sugar (I used whey low to reduce calories)
- 2 tablespoons fresh lemon juice
Instructions
In a medium pan, cook the berries, sugar, and lemon juice on medium heat for approximately 20 minutes, stirring occasionally.
Blackberry Strawberry Jam...
The jam is ready when the consistency of the jam is like a thick maple syrup or the temperature reaches 220 degrees F.
Strawberry....
Perfect texture.
Makes an amazing PB & J....
I love this simple pectin-free jam. After cooking for 20 minutes, allow to cool to room temperature (if refrigerating). It will continue to thicken. If you are canning: pour into a hot, sterile glass mason jars leaving 1/2 inch head space. Skim any foam off the top of the jam before sealing. Seal and process in a hot water bath for 15 minutes to seal lids and store. You can also refrigerate and use within two weeks. In our house, it never lasts that long! Delicious~
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