Side Pannel
Triple Berry Quick Jam
Triple Berry Quick Jam
- Recipe Submitted by Gemini on 11/22/2014
Category: Kids, Holiday, Breakfast, Desserts
Ingredients List
- 1 pint fresh raspberries (about 3/4 pound / 2 1/4 cups)
- 1/2 pint fresh blackberries (about 7 ounces / 1 1/2 cups)
- 1/2 pound fresh strawberries (1 3/4 cup), hulled and thickly sliced
- 1 cup (6 1/2 ounces) natural cane sugar (like turbinado)
- Pinch kosher salt
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Directions
In a large bowl, combine the berries and sugar, and let them macerate for about 10 minutes, or until the sugar has begun to dissolve into the fruit. Transfer them to a heavy pot and place on the burner over medium heat. Bring to a boil. Add the salt, lemon zest and lemon juice and reduce the heat to medium-low.
Allow the berries to gently simmer for 15 to 20 minutes, or until the fruit breaks down and the mixture starts to cook down, thickening slightly. If the fruit isn”™t breaking down on its own, use the back of a wooden spoon or a potato masher to help it out. (I tend to like a chunkier jam so I don”™t go to great lengths to do this.)
When almost done, the jam will still be loose (it”™ll firm up more as it cools), but should coat the back of a wooden spoon. Remove the jam from the heat and pour into your favorite clean glass jars to cool. Cap and allow it to cool completely. Transfer the jars to the refrigerator for up to 3 weeks, or freeze for up to 6 months.
Recipe Notes:
I always freeze my jam in tupperware or plastic containers, but if you want to use glass jars, avoid the ones with the curvature just beneath the lid (jam expands slightly and you don't want it pushing up against those curves). Straight-sided jars are best.
Allow the berries to gently simmer for 15 to 20 minutes, or until the fruit breaks down and the mixture starts to cook down, thickening slightly. If the fruit isn”™t breaking down on its own, use the back of a wooden spoon or a potato masher to help it out. (I tend to like a chunkier jam so I don”™t go to great lengths to do this.)
When almost done, the jam will still be loose (it”™ll firm up more as it cools), but should coat the back of a wooden spoon. Remove the jam from the heat and pour into your favorite clean glass jars to cool. Cap and allow it to cool completely. Transfer the jars to the refrigerator for up to 3 weeks, or freeze for up to 6 months.
Recipe Notes:
I always freeze my jam in tupperware or plastic containers, but if you want to use glass jars, avoid the ones with the curvature just beneath the lid (jam expands slightly and you don't want it pushing up against those curves). Straight-sided jars are best.
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