I always associated jam making with huge undertakings, which would take days, if not weeks, to complete. Nothing a single girl could make – and eat – on her own. But, slowly by slowly, I start noticing quick jam recipes, with relatively small size. Like this one, which can be done in less than 1 hour, with almost no fuss what so ever. I have to add I am not a great fan of super sugary food, but this is the kind of thing you can add to your yoghurt for a sweet treat… (Not that may) calories definitely worthwhile taking.
Berry Quick Jam (adapted from theKitchn)
- 350g fresh raspberries
- 250g fresh blackberries
- 250g fresh strawberries, hulled and thickly sliced
- 200g raw cane sugar
- Pinch of salt
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
In a large bowl, combine the berries and sugar, and let them macerate for about 10 minutes, or until the sugar has begun to dissolve into the fruit.
Transfer the berries to a heavy pot and bring to boil over a medium heat. Add the salt, lemon zest and lemon juice and reduce the heat to medium-low.
Allow the berries to gently simmer for 15 to 20 minutes, or until the fruit breaks down and the mixture starts to cook down, thickening slightly. When almost done, the jam will still be loose, but should coat the back of a wooden spoon.
Remove the jam from the heat and pour into a clean glass jars, cap them and allow it to cool completely.