Quick & Easy Jam

No jam? No worries. We have a recipe for the easiest, tastiest, no-pectin jam around. This recipe works with most berries: strawberries (our favourite, obviously!), raspberries, blueberries, or any combination of these, fresh or frozen. If you have leftover fruits in your fridge, please don’t throw them away…wash, chop, and freeze them until you’ve saved the required 2 cups to make this easy jam! With just three ingredients and no fancy equipment required, here is a recipe you’ll love and here’s what you’ll need…

2 cups chopped berries
1 cup sugar
1 tbsp lemon juice

Place chopped (thawed, if previously frozen) fruit in a medium saucepan and stir in lemon juice. (Note: use 1 tsp vinegar if you’re out of lemon: white, apple cider, or even balsamic vinegar will work!).
Crush fruit, right in the pan, using a potato masher.
Warm gently, over medium heat, until just steaming. Stir in sugar.
Increase heat to high, and bring mixture to a rolling boil, stirring constantly. Reduce heat slightly, boil for 18 minutes (stirring gently) until thickened and slightly darkened in colour.
Very carefully pour hot jam into a heat-proof measuring cup or jar and allow to cool. Cover, refrigerate, and use within 2 weeks (we’re sure you’ll have eaten it all up well before that!).

This easy jam will be a little thin, but we think that’s fine. Try it on yogurt, pancakes, or as a sundae sauce over ice cream! Here’s to another farm recipe, from our family to yours.



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