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Prep 5 mins
Cook 30 mins
This is from a booklet that the IGA supermarket produced. It looks really good, and there's no jars required. But there is one problem - it doesn't say how long to cook it for until it reaches it's desired thickness. I'm going to take a guess on this one, since I haven't made it yet, but i plan to soon.
- In a large saucepan over medium high heat, combine all the ingredients. Bring to a boil and simmer until jam is of desired thickness (I'm assuming about 20-30 minutes).
- Cool and place in plastic containers and freeze. Defrost in refrigerator before serving. (Can be frozen for up to 2 months or used fresh in the fridge within 10 days).
I made it with strawberries, frozen mixed berries and cherries- so delicious!
Wonderful recipe for a tasty homemade jam, & a great gift idea (goes into my Holiday Gift Ideas cookbook)! For mixed berries I used a frozen combo of blueberries, raspberries & marionberries (for those who don't know, an American cross between Chehalem & Olallieberry blackberries), & a heaping teaspoon of finely minced lemon zest! I'm assuming my 'simmer' was very, very low, 'cause it took about 45 minutes for the jam to thicken enough for me! I was EXTREMELY PLEASED with the results this time, & can't wait to make this again with all fresh berries! Thanks for posting this recipe! [Made & reviewed for one of my adoptees in this Spring's Pick-A-Chef]