8 months +/ Breakfast/ Featured/ Fruits/ Gluten-Free/ Snack/ Sweet/ Vegetarian

Very Berry Jam

Very Berry Jam - baby & toddler recipe

We bought way too many berries at the supermarket this week, so I thought why not make some jam! Jam jam, because, why not? I’ll be honest – it was my first time making jam! BUT it turned out perfect. I left it to simmer a little longer than average, but skipped a few other steps (checking the temperature, soaking the fruits overnight – it just seemed like overkill) which made it so much easier. In about 45 minutes I had a jar of jam in my fridge that tasted absolutely delicious. The only thing I don’t love is that so much sugar goes into making a good jam. But, on the flip side, my berries were organic so that offsets some of my guilt. In either case, L’s only getting this jam one teaspoon at a time. But at least I know what’s in it, and that it’s organic.

You’ll find the recipe below – don’t hesitate to let me know in case you have any questions or comments!

Very Berry Jam

Print Recipe
Serves: 1 jar Cooking Time: 45 mins

Ingredients

  • 350gr strawberries, rinsed, hulled and chopped into small pieces
  • 150gr raspberries, rinsed
  • 1 cup fine sugar (white and brown mix)
  • 2tbsp lemon juice

Instructions

1

Puree the strawberries & raspberries in a blender until smooth.

2

In a large saucepan, combine the berry mixture, sugar and lemon juice.

3

Heat the ingredients on medium heat (I used setting 6 out of 9).

4

Let the jam mixture simmer for about 30 mins, stirring every few minutes to make sure it doesn’t stick to your pan.

5

Once the jam thickens, remove from heat and transfer into a sterile jam jar (see notes - this is important).

6

Place in the fridge and let it cool and set, and enjoy!

Notes

When rinsing the berries, make sure to remove as much water as you can, as otherwise you risk getting runny jam. Also, for hygiene reasons make sure your jam lid and jar have been thoroughly cleaned and even cooked/boiled with hot water prior to use, to make sure they don’t contain any bacteria. Don't touch the inside of the lid. Mold grows very quickly in jam jars, so it's better to be safe than sorry. Lastly, make sure to let your jam set for about 24 hours - mine was runny up until the next day, when it became a nice jelly jam¨!

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