Never will I ever be able to buy jam or jelly in a jar. Ever again. This jam is that good you guys! It's so delicious - and yet so simple to make. I always thought making jam was a long process that you needed to have pectin for and you needed to boil it in the jar and you needed special equipment. I guess you do need all that stuff if your canning jelly, but if you're just looking to make some fresh jam, there's no hassle required! Thanks to Giada for inspiring this recipe! I was watching Giada at Home on the Food Network this weekend and I saw her making this. She had Thyme in hers though - which sounds...interesting. I guess I'd try anything once. As long as it's Vegan.
I used strawberries and blueberries for this jam, but you can use any fruit you'd like! I can't wait to try this with some of my other favorites. The possibilities are endless. I'm thinking the next one will involve peaches. Doesn't that sound amazing? Also - for the liquid sweetener - I used agave nectar. If you have maple syrup, that would work perfectly as well. I'm not sure about other liquid sweeteners though. If you want to try using others and let me know how it goes - that would be wonderful! I'm a little curious to see how brown rice syrup would do in this recipe!
- 4 cups of strawberries - hulled and quartered
- 2 cups of blueberries
- 1 cup agave nectar
- 4 tbsp citrus juice (Any citrus juice would work. Giada did 2 tbsp lemon, 2 tbsp lime juices. I just did 4 tbsp of grapefruit juice because that's what I had on hand. Orange juice would work here too!)
Place the berries in a medium sized saucepan. Using a potato masher - lightly mash the berries. Add the agave and grapefruit juice. Bring the mixture to a simmer and cook, stirring occasionally - until thick. About 50 to 55 minutes. Cool to room temperature. The jam will thicken as it cools. Refrigerate in an air-tight container.
I couldn't resist taking a few bites during the photo shoot. Oops!