Refrigerator Berry Jam
Capture the best berry flavor with no pectin. This recipe is best to keep in the jar in the refrigerator for up to 3 weeks or can be frozen for up to 4 months. This subtly sweet jam is perfect for topping scones and other baked goods.
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Prep Time
5 minutes
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Cook Time
25 minutes
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Servings
1½ cups
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3 cups (about 1 pound) fresh assorted berries, washed and stemmed, such as blackberries, raspberries and blueberries
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1 cup granulated sugar
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¼ cup water
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2 tablespoons lemon juice (from 1-5 ounce lemon)
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⅛ teaspoon sea salt
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1
Boil berries, sugar, water, lemon juice and salt over high heat, stirring occasionally, in a medium sauce pot.
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2
Mash the berries slightly with a potato masher or large spoon to break up the berries.
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3
Simmer on medium-low heat until slightly reduced and thickened, stirring occasionally, about 20 minutes.
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4
To ensure the correct consistency, plate test the jam by placing about 1 tablespoon onto a plate and place in the freezer for 2 minutes to chill and pull out to see if it is the consistency you desire. If it is, remove from the stove, if not, place on the stove for an additional 2-3 minutes and check again.
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5
Place in jar with lid, leaving some room on the top for expansion in case you are freezing.
Notes & Tips:
- To make ahead: Store for up to 3 weeks in refrigerator; 4 months in freezer
- Depending on assortment and freshness of berries used, you may need to adjust the sugar slightly according to taste.
Photo by Laura Kanya
