This berrylicious jam-boree is the bees knees! It taste sensational with warm buttered biscuits, toast, drizzled atop pancakes and smeared on delectable PB&J sandwiches and only takes minutes to whip up totally from scratch! No need for canning equipment or pectin and keeps in your refrigerator for weeks so there is no excuse for you not making this today! It’s very versatile….you can use it as a jam, preserves or warm serves as a syrup for your favorite desserts…the choice is yours! I know you will enjoy it as much as my family does so gift it in pretty mason jars with labels and watch your brownie points go to a whole new level with family & friends…your welcome!
Cooks Notes: I always have frozen fruit on hand and prefer it as it is convenient, flash frozen at the peak of freshness and no prep required. Using frozen fruit does not change the texture or color versus using fresh fruit
This makes a small batch that can be refrigerated for up to three weeks and is not a freezer jam so it cannot be frozen due to the cornstarch thickener which will change the jam texture if frozen.
Be sure to stir your cornstarch slurry until smooth and bring to a boil once added to the jam while continuing to stir for one to two minutes to allow your jam to thicken.
*makes 1 pint
- 1 1/2 cups clean and chopped fresh or frozen berries, my favorite are mixed berries (strawberries, blueberries, raspberries, blackberries) or just one of the above
- 1/2 cup granulated sugar
- 1 tablespoons lemon or lime juice
- cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water until completely smooth)
In a medium saucepan over medium heat combine your fruit and allow it to soften then add the sugar and lemon juice, mix well and let simmer for about ten minutes on medium low heat. Once fruit is very soft and liquids have released go ahead and increase the heat to high and bring mixture to a boil. Once it is boiling, stir in your cornstarch slurry and continuously stir for about one to two minutes until your jam is thickened. Remove from heat then using a potato masher, mash your fruit to break down and allow to cool. Test your jam by placing a spoon inside, if the jam coats the spoon like jelly it is ready. Once cooled you can use a seive or colander to seperate the jam from the fruit or if preserves are preferred just mash the fruit for a chunkier texture. Store in a mason jar or airtight container and refrigerate for up to three weeks.