Sup my quarantine fools. How are ya? Are you also on the brink of insanity? Drinking more than usual? Baking more in a week than you have in your whole life? If that’s all true, then you’re in the right place.
I’ve been really feeling my cooking-self lately. I’ve been experimenting with recipes while having darn near no clue what I’m doing. After two random recipes that were meh, I made this mixed berry jam and it was good. I’m stoked to share it with you guys and hear what ya think!
The texture is definitely a little different than your average jam because 1. it’s homemade and 2. I didn’t use any gelatin to give it that bounciness you expect in some jams. Also, we used coconut sugar instead of white sugar. You’re welcome.
Here’s the recipe. I put it on some banana bread my roommate made. Try it out or put it on that sourdough bread you’re baking — I see you.
NATURAL SUGAR MIXED BERRY JAM
- 1 cup strawberries, chopped
- 1/2 cup raspberries
- 1/2 cup blackberries
- 1 cup coconut palm sugar
- 1 tbsp agave
- juice of 2 lemons
NOTE: If you like blackberries or raspberries more than strawberries, you’re more than welcome to mix the recipe up. As long as it equals out to 2 cups of fruit, you’re good.
- Spray your medium saucepan. Add all of the ingredients and stir it on medium heat.
- While stirring, mash your berries gently. I used a potato masher to mash up the berries, but you can also use a fork. Mash depending on how chunky you like your jam.
- Bring it down to a simmer for 15 minutes. Stir occasionally to make sure it doesn’t get stuck to the bottom.
- After 15 minutes, turn off the heat and let the jam cool. It will be very liquidy.
- Once it’s cooled, add it to a mason jar and place it in the fridge. The texture of the jam will become more solid once it’s cold. I stored it in small jars to give my quarantine pals something to enjoy. 🙂
