A Simple, Absolute Jam

I realized I had some berries in the fridge yesterday that were past the point of eating fresh but in light of the current situation, I didn’t just want to toss them out. So hey, why not try and make jam and see how it shakes out and-woah! It was a de-light and incredibly simple to make! So if you find yourself with too many berries and not enough time to eat them as we quarantine for a bit, give this a try. It should work with any berry (I used ripe strawberries and blueberries). This isn’t meant to be a shelf-stable concoction (there’s not enough pectin or preservatives) but it sure is tasty the next day on toast!

Here’s what I did:


  • ½ pint of strawberries that were almost past their prime, hulled and halved
  • Like 15 blueberries left from blueberry muffins a couple weeks ago, whole
  • A good squirt of honey (like 2-3 Tbs)
  • A little sugar (1/4 C-but more/less based on sweetness preference. You can always try the jam as it cooks to see.)
  • A splash of water to get things going (1/3 C)
  • 1 Tbs lemon juice
    • Optional: any baking spices you enjoy. I added a smidge of cinnamon

Made about (?) a cup of jam. I should really take better notes…
Add everything to a sauce pan and set over medium heat, stir and break down the berries as things start warming up. Turn your heat down (medium low, it should still bubble a little, but not boiling) once you see the mixture start breaking down and turning into jam (!!). Continue to cook and break down your berries 10-15 minutes. Once everything is all jam-like, let cool and pulse through with an immersion blender to your preferred state (we like a little chunk). I didn’t notice any issues with seeds, but if this is something you’re particular about, you could strain everything. Once cooled, add to a glass jar with a lid and store in the fridge! I’m not sure how long it’ll keep, but you probably won’t have to worry about that-it’s too good to keep around!
Use on toast, sandwiches, ice cream, a spoon…