Dewey and I love going to the farmer’s market and stocking up on all the fresh produce, especially all the delicious berries available. The problem is that sometimes we get a little too excited and usually buy way more than we can eat. We don’t want to let them go bad, so we try to find ways to use them up. Zach, our resident chef, recently took some extra berries in the fridge and made a delicious homemade jam. And today he’s sharing his recipe with all of you!
Making a jam is one of the best ways to use up extra berries (and be able to enjoy them for much longer). Plus it’s always nice to have some homemade jam ready to go when you wake up in the morning! For this recipe I used a mix of four different kinds of berries, but feel free to mix it up and use more (or all) of your favorite kind. As long as you keep the ratio of berries to sugar. you can’t go wrong!
2 lbs fresh berries (washed and trimmed. I used strawberries, blueberries, blackberries and raspberries)
1 1/2 cups granulated sugar
zest of 1 orange
2 sticks of cinnamon
- Place all ingredients in a stock pot.
- Cover and simmer on low for 30-40 minutes, stirring occasionally.
- Remove cinnamon sticks. Use an immersion blender to blend berries.
- If you don’t have an immersion blender then a regular blender will work. You’ll just need to let the berries cool to room temp first or leave the hole in the lid open to let heat release.
- Let the jam cool and place in airtight containers in the refrigerator.