![]() ![]() If your berries are tart or underripe, you may need to add more sugar. For this batch I used 6 cups berries to 2 cups sugar. Unlike what you may find at the grocery store, you know exactly what’s in it.īecause I like to use more ripe berries, I use 3 parts berries to 1 part sugar in my jam, eliminating the need for a lot of added sugar. It’s so fresh and so good you’ll be finding yourself making it all of the time. Or, if you’re in the canning mode, double, triple, or quadruple the recipe where I’ve shared directions for canning the jam too. I can make it any night of the week while cooking dinner (or in the morning too) and keep in the fridge and eat until it’s gone. This easy jam makes it silly to think of getting your jam any other way. The berries may not look the same the day they went into the fridge-with a few more dimples and their skin beginning to look a bit withered-but that’s my signal that their sweetness just leveled up, making them perfectly ready for crunchy sourdough toast and this easy to make, sweet berry jam. Just because they may not be picture perfect is no reason for tossing them out. The thing is, homemade jam is the perfect remedy for those fresh berries that are at, or have just passed the point, of being perfectly ripe for snacking. Who else finds themselves guilty of the best of healthy intentions and buys too many berries that then start to look like Yoda as they ripen faster than you can eat them? It’s okay, not to worry, there’s a remedy for that: Homemade jam. Use up your almost over-the-hill berries for the sweetest homemade jam that cooks in just 20 minutes.
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