Updated: Jan 8
A simple recipe that can be used with any berry and most fruit.
A medium pot
1 pound berries- we used mullberries, but substitute the berry or fruit you have. I also do this recipe with blueberries and peaches for example.
1/2 cup cane sugar
Juice of half a lemon
1 cinnamon stick
pinch of nutmeg
1 tbsp of pectin- the pectin can be purchased or made. If you choose to make it, you can use this recipe.
Start by rinsing the berries and then place them in a pot.
Turn the burner to low heat and cook the berries for about 6 to 8 minutes or until the berries begin to soften, stirring often.
Turn the heat to medium and add the sugar, stirring until it is dissolved.
Add your pectin and increase the heat to high and bring to a boil. After 5 minutes and once you're happy with the consistency, turn off and remove from the heat.
If there are still whole pieces of fruit you can use an immersion blender to pulse out the remaining chunks, the consistency is up to you and how you prefer your jam.
Pour the jam into sterilized jars, and then seal and set aside to cool.
The jam will last 2 weeks in the fridge or you can follow the following link here to learn how to safely jar for a longer shelf life.