With all the fresh berries at the Market, why not make jam! A lot of people are intimidated by making jam, which often means they skip it all together. Honestly, it's super-easy and one of the greatest ways to preserve summer flavors for later in the year. Once you see how easy it is (and how much more delicious than store-bought), I think you're going to be a convert. Don’t want to try it, then gram some Aunt Mema’s Jam from Pastured Perfect.
- 1 pound halved hulled strawberries
- 1 1/2 cups sugar
- 1 tablespoon lemon juice
- 1/2 pound raspberries
- 1/2 pound blueberries
Refrigerate, up to 3 weeks, or freeze, up to 6 months.
1. In a large saucepan, toss strawberries with sugar. Let sit, stirring occasionally, until sugar is dissolved, 1 hour.
2. Add lemon juice and bring to a boil. Cook, stirring, until berries are soft, 8 to 10 minutes.
3. Add raspberries and blueberries and cook over medium, 25 minutes.
4. Transfer to a clean glass jar, secure lid, and let cool to room temperature.
Recipe courtesy of Martha Stewart Living