Homemade Berry Jam
Homemade Berry Jam is a side dish that serves 4. For $2.21 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One serving contains 238 calories, 1g of protein, and 1g of fat. Head to the store and pick up blueberries, orange zest, sugar, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. From preparation to the plate, this recipe takes about 30 minutes. 81 person have tried and liked this recipe. It is brought to you by Amandas Cooking. Overall, this recipe earns a solid spoonacular score of 53%. Three-Berry Jam, Three Berry Jam, and Three Berry Jam are very similar to this recipe.
Servings: 4
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
2 cups blueberries (fresh or frozen)
2 cups cranberries (fresh or frozen)
2 Tbsp lemon juice + 1 Tbsp zest
2 Tbsp orange juice + 1 Tbsp zest
2 cups strawberries (fresh or frozen)
1/4 cup sugar
1/2 cup sugar
Equipment:
potato masher
sauce pan
Cooking instruction summary:
Combine berries, sugar, citrus juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften.Using a potato masher or fork, mash the berries a bit, then increase heat to medium/high and let simmer (10 minutes for cranberries, 20-30 minutes for strawberries and blueberries).Remove from heat and allow to cool (mixture will thicken as it cools).
Step by step:
1. Combine berries, sugar, citrus juice, and zest in a medium saucepan. Set over medium heat and cook, uncovered, until berries begin to soften.Using a potato masher or fork, mash the berries a bit, then increase heat to medium/high and let simmer (10 minutes for cranberries, 20-30 minutes for strawberries and blueberries).
2. Remove from heat and allow to cool (mixture will thicken as it cools).
Nutrition Information:
covered percent of daily need
Related Videos:
How to Make Strawberry Jam!! Homemade Small Batch Preserves Recipe
