Combine the berries in a large saucepan over medium heat. If using frozen berries, no need to thaw — just toss them in.
Stir gently until the berries start to break down and release their juices (about 5–7 minutes).
Add the sugar and lemon juice, stir well, and bring the mixture to a gentle boil.
Let it simmer uncovered for 15–20 minutes, stirring often. Skim off any foam from the top.
For a thicker jam, stir in pectin and cook 1–2 more minutes.
Do the plate test: Spoon a bit of jam onto a cold plate. Let it sit for 30 seconds, then run your finger through it. If it wrinkles and holds shape, it’s done.
Ladle into sterilized jars while hot, seal, and let cool at room temperature. Store in the fridge for up to 3 weeks, or water-bath can for longer shelf life.
💡 Tips:
Want a smoother texture? Mash the berries while cooking or blend lightly.
For a twist, add a dash of vanilla, cardamom, or a spoonful of honey.
Serve it on toast, pancakes, yogurt, ice cream, or swirl into cake batter for a berry royal treat.
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