Quick Mixed Berry Jam
This summer jam will keep for up to 1 week, stored airtight in the refrigerator. Makes about 2 cups.
This summer jam will keep for up to 1 week, stored airtight in the refrigerator.
Ingredients
3/4 cup fresh raspberries
2/3 cup fresh blueberries
1/2 cup fresh blackberries
3/4 cup sugar
2 tablespoons fresh lemon juice
3/4 cup fresh raspberries
2/3 cup fresh blueberries
1/2 cup fresh blackberries
2 teaspoons baking powder
3/4 cup caster sugar
1 1/2 tablespoons fresh lemon juice
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
In a medium heavy skillet, combine the berries, sugar, and lemon juice and bring the mixture to a simmer over medium heat, mashing the berries with a fork. Simmer the mixture, stirring frequently, for about 5 minutes, or until it thickens slightly, into a very loose jam consistency.
Remove the pan from the heat and set the jam aside to cool to room temperature for about 20 minutes, stirring occasionally.
In a medium heavy frying pan, combine the berries, sugar and lemon juice and bring the mixture to a simmer over medium heat, mashing the berries with a fork. Simmer the mixture, stirring frequently, for about 5 minutes, or until it thickens slightly, into a very loose jam consistency.
Remove the pan from the heat and set the jam aside to cool to room temperature for about 20 minutes, stirring occasionally.
