MIXED BERRY JAM
- 1 kg mixed berries (strawberries, cranberries, blueberries)
- 1 ¼ cup pure honey
- 2 tbsp fresh lemon juice.
In a medium saucepan over medium heat, bring the berries and honey to a boil while stirring. Then, reduce the temperature until the mixture remains at a constant simmer. Allow berries to simmer for 20 minutes, stirring occasionally.
Once you reach the 20-minute mark, use the back of a wooden spoon to mash the cranberries against the side of the saucepan. This helps to release all of their natural pectin.
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, continue cooking at a gentle simmer, while stirring constantly until it thickens a bit more, then turn off the heat.
Pour the fresh-squeezed lemon juice over the warm jam, stir well and allow the mixture to cool to room temperature.
Transfer the jam to glass jars, cover and refrigerate or freeze.
from MY GREEKITCHEN http://mygreekitchen.tumblr.com/post/132272267151
from Tumblr http://0foodphotography.tumblr.com/post/132272675567