Jam, delicious. Growing up, we would often have those yummy biscuits from the scary pop-open can topped with some jarred boysenberry jam. Mmm, delicious. This jam is that jam made fresh without all the high fructose corn syrup and preservatives.
Start with some berries. Really any berries will work. However, I love the combination of blueberries and blackberries but raspberries or strawberries would be beautiful in here too. Check the back of your fridge for some that got shoved back there.
Next grab some citrus. I used lime because that is what I had on hand but lemon or orange would work as well. The citrus works to bring out the flavor of the berries as well as balance out a the sweetness.
Next comes the sugar. Traditionally, jams are equal parts fruit and sugar. I don’t like things that sweet so I went for a 4:1 ratio. This is easy to do if you have a kitchen scale. For instance, just weigh out your fruit and divide that number by 4 and that is how much sugar you add. If you like things sweeter or less sweet, you can change the ratio to fit your taste.
After you add all ingredients to your pot, bring the heat up slowly. Trust. If you scorch this, there is no fixing it. You have to toss it out. Start on medium heat and slowly bring up to a boil. At this point, you want to bring the heat down while still maintaining a boil. Let this boil while stirring constantly for about 30 minutes.
Test to see if your jam has thickened properly by placing a small dollop on a cold plate and running your finger through. If the jam runs back together, it is not done. If the jam does not come back together, it is done.
Enjoy while it is warm on a scone, or a muffin, or right off the spoon. If there is any left over, place in a glass storage container and let it cool on the counter until room temperature. This yummy goodness can live in the fridge for about 7 days.
Make this jam and some scones. Pour yourself some tea (or coffee). Take a rest. You deserve it.