Summer Berry Jam
If the idea of making jam from scratch seems intimidating, fear not—this recipe is for you. Just simmer the fruit with sugar and lemon juice, then transfer to a glass jar and refrigerate. That’s it! There’s no need to process the jars in a hot water bath. It’s an easy and delicious way to celebrate the bounty of summer.
Ingredients:
- 1 1/2 lb. (750 g) berries, such as blueberries, blackberries, raspberries and/or hulled and quartered strawberries
- 1/2 cup (3 1/2 oz./100 g) sugar
- 1 Tbs. fresh lemon juice
- 1/2 vanilla bean, split lengthwise and seeds scraped, pod and seeds reserved, and/or 2 tsp. minced orange zest (optional)
Directions:
To make the berry jam, in a medium saucepan, stir together the berries and sugar. Let stand, stirring occasionally, for 20 minutes to allow the sugar to dissolve and the berries to release their juices.
Place the pan over medium-high heat and add the lemon juice. Using a large whisk or a wooden spoon, mash the berries slightly. Add the vanilla bean pod and seeds and/or orange zest. Bring the mixture to a vigorous simmer and cook, stirring occasionally, for 20 minutes. As the berries break down completely, the juices will be released and reabsorbed, and the mixture will thicken and become jammy.
Remove from the heat, then remove and discard the vanilla bean pod. Immediately transfer the jam to a 10- or 12-fl.-oz. (310- or 375-ml) glass jar, leaving 1/4 inch (6 mm) of headspace, and seal tightly with the lid. Refrigerate until fully cooled. The jam will keep in the refrigerator for up to 1 month.
Makes about 10 fl. oz. (310 ml) jam.
Williams Sonoma Test Kitchen
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