Fruit & Berry Jam

any-berry small-batch jam

Makes 2 cups · 58 kcal per serving

Ingredients

• 500 g Mixed Berries
• 375 g White Sugar
• 30 g Lemon Juice

Method

1. 1. Combine the fruit, sugar, and lemon juice in a wide heavy pot and mash lightly.
2. 2. Bring to a rolling boil, stirring so it doesn't catch; if using pectin (for low-pectin fruit), stir it in once the sugar has dissolved.
3. 3. Boil hard until it reaches the setting point; 220°F / 105°C, or until a spoonful wrinkles when nudged on a chilled plate (~10–20 min, depending on the fruit).
4. 4. Skim any foam, then ladle into clean jars.
5. Refrigerated, keeps 3–4 weeks; for shelf-stable, water-bath can 10 min.

Notes

One ratio for any soft berry or stone fruit (about 1 part fruit : 0.75 sugar : a splash of lemon). What varies is pectin: high-pectin fruits (blackberry, raspberry, plum, currant, gooseberry) set on their own; lower-pectin ones (strawberry, cherry, blueberry, peach, apricot) set firmer with the added-pectin option or a longer cook. Push the sugar toward 1:1 for a firmer, longer-keeping preserve.