Homemade berry jam made with raspberries, strawberries, blueberries, or whatever berry you have on hand is super easy and delicious. Whenever I go blueberry or raspberry picking, I always make jam to serve on toast, pancakes, or to use as a cake filling!
It’s super easy to make and only requires a handful of ingredients.
It takes about 20 minutes in total, but if you don’t have a stove or want to make heatless jam, try making it with chia seeds! They act as a gelling agent and will thicken any liquid they’re added to.
Just use 1.5 teaspoon lemon juice and one tablespoon each of chia seeds and sweetener of your choice per cup of berries, mix together (making sure to mash the berries) and let set in fridge overnight. The jam will last for 4-5 days if stored in an air-tight container in the fridge.
- 500 g berries of choice (fresh or frozen)
- 300 g caster sugar
- 2 tbsp lemon juice (freshly squeezed)
- Place a small plate in the freezer. Add all of the ingredients to a medium sized saucepan over low heat. Stir using a wooden spoon and keep stirring until all the sugar has dissolved (5-8 minutes).
- Once the sugar has dissolved, turn the heat up until the mixture starts boiling, stirring frequently. Use a potato masher to mash the berries, if you wish. Start checking the thickness of your jam after 5-6 minutes.
- Pour a small amount of jam onto the chilled plate and let it sit for a few seconds. Then, run your finger through the drop of jam. If it wrinkles (even slightly), it's ready. If it doesn't wrinkle or feels too runny, place the plate back in the freezer, keep boiling the jam for another 2-3 minutes and do the test again.
- Once the jam is done, take off the heat and let sit for a couple of minutes. Ladle the mixture into steralised jars and screw the lid on tightly immediately. Allow to cool and store in the fridge for 1-2 weeks.