This simple and delicious jam recipe utilizes the natural pectin found in cranberries, along with a touch of fresh-squeezed lemon juice to set. It’s not only delicious on toast, biscuits and nut-butter sandwiches, but it’s also absolutely perfecto for making fruit-on-the-bottom yogurt.
Refrigerator Jam also makes a wonderful gift-in-a-jar! Simply add some decorative ribbon and a gift tag, and you have a thoughtful homemade gift to share with your family and friends!
Recipe Variation: You can create virtually any jam of your choice following the basic recipe of 4 cups of fruit, 1 cup of whole cranberries, 1 ¼ cups of honey and the juice of half of a lemon. IDEAS: Strawberry Jam, Cherry Jam, Blueberry Jam, Blackberry Jam, Peach Jam … Mmmm!!
This simple and delicious jam recipe utilizes the natural pectin found in cranberries, along with a touch of fresh-squeezed lemon juice to set.
This recipe makes four 8oz jars of jam. You can then place one of the jars in the frig for now, and freeze three of the jars for future use. Or add decorative ribbon and gift tags to create a thoughtful homemade gift-in-a-jar!
Jumble Berry Jam is not only delicious on toast, biscuits and nut-butter sandwiches, but it’s also absolutely perfecto in yogurt too!
Ingredients
- 2 cups quartered, fresh or frozen organic strawberries (approximately 1 lb.)
- 1 cup fresh or frozen organic blackberries
- 1 cup fresh or frozen organic blueberries
- 1 cup frozen whole organic cranberries
- 1 1/4 cup pure honey (I prefer sage honey due to its mild flavor)
- Juice of half a lemon
Instructions
- If using whole frozen strawberries, allow to thaw completely and then use your hands to break them into small pieces. If using fresh strawberries, remove the stems and quarter. You'll need two full cups of sliced strawberries. (No need to cut the other berries.)
- In a medium saucepan over medium/medium-high heat, bring all of the berries and the honey to a boil, while stirring. Then, reduce the temperature until the mixture remains at a constant simmer. Allow to simmer for 20 minutes, stirring occasionally (see photo below).
- Once you reach the 20-minute mark, use the back of a large spoon to mash the cranberries against the side of the saucepan. This helps to release all of their natural pectin. Then, raise the temperature back up to bring the mixture back to a boil. Be sure to stir the mixture frequently, so it does not scorch. While stirring, use the "back-of-spoon" method to break up any large pieces of fruit into small pieces.
- After 10 minutes, if the mixture is somewhat thick and no longer runny, turn off the heat. It will thicken more as it cools. If it is not thick enough, lower the temperature to a gentle simmer and continue to cook, while stirring constantly until it thickens, then turn off the heat.
- Pour the fresh-squeezed lemon juice over the warm jam in the saucepan, stir well and allow the mixture to cool to room temperature. (The mixture will thicken as it cools.)
- Spoon the cooled jam into glass jars making sure to leave about an inch of space between the top of the jam and the jar lid to accommodate for expansion. Then, refrigerate or freeze.
- Because homemade jam does not contain any preservatives, I recommend using 8oz canning jars to store. This recipe will make four 8oz jars of jam. You can then place one of the jars in the frig for now, and freeze three of the jars for future use. (Recipe inspired by Everyday Grain Free.)
Notes
Recipe Variation: You can create virtually any jam of your choice following the basic recipe of 4 cups of fruit, 1 cup of whole cranberries, 1 ¼ cups of honey and the juice of half of a lemon. IDEAS: Strawberry Jam, Cherry Jam, Blueberry Jam, Blackberry Jam, Peach Jam ... Mmmm!!
How do you keep your glass jars from busting once they are frozen?
Hi, Hanna! I have heard that some people have this issue. I guess I must be blessed because I make many types of jam, including a delicious fresh peach jam that I’ll be sharing soon, and I haven’t had a “Ball” brand jam jar bust on me so far. I always make sure to leave about an inch of space between the top of the jam and the jar lid to accommodate for expansion. Here are the ones I use for freezer jam: http://www.target.com/p/ball-4ct-platinum-wide-mouth-jars-8oz/-/A-12911515#?lnk=sc_qi_detailbutton Hope this helps! Blessings, Kelly