Homemade Berry Jam
In honor of week 3 of our #foodwastebingo challenge, “Make it Last,” we’re sharing a recipe that will help you make your fruit go the extra mile. One of our favorite ways to make your favorite fruits last is to turn your surplus into delicious jams and preserves. Our friend Andrea (@crepesandbows) generously shared her favorite way to do just that. Jam is such a wonderful recipe to make at home because it tastes way better than what you can buy at the store and you get to choose exactly what goes in it so it’s perfect for you!
12 oz mixed berries (you can use fresh or frozen). I used a mix of blackberries, raspberries and blueberries
1 cup natural cane sugar or natural coconut sugar.
Pinch of sea salt
1 teaspoon lemon juice* (from fresh lemon)
1 teaspoon lemon zest* (please make sure to wash the lemon really well)
*Ingredient available to add to your Imperfect box
In a medium-large sauce pan, combine berries and sugar and bring to boil. Reduce heat to low and add salt, lemon juice and lemon zest and let is simmer for approximately 30min. If the fruit is not breaking down on its own, you can use a potato masher to break the fruit, if you don’t like chunky jam. If you like chunky jam, you can skip this step.
After 30min of simmer, the jam should be “runny” but it will thicken once it cools down. It should coat a spatula. Remove the jam from the heat and pour into a clean glass jar. Cap it and let ii cool completely. Store in the fridge up to 3 weeks.
Serve it on your favorite type of toast and enjoy!
Recipe Notes and Variations
Your jam will keep in your fridge for up to 3 weeks, or in your freezer for up to a year. To mix it up, try substituting your favorite honey for some of the sugar, or mix up the citrus to include lime juice or a mix of lemon and lime. You can also try simmering it with a tablespoon of dried lavender for a delicious herbal flavor.