Jams are a fridge staple in almost every household. I love making my own jams at home because I get to control what goes in it. Store bought jams can have a lot of sugar and preservatives which is not good for us. By making jams at home you can reduce the amount of sugar needed like this recipe which uses less sugar. You can also reduce the amount of sugar by half if you want to. It lasts well in the fridge for 2-4 weeks.

My favorite jam is definitely mixed berries. I love both versions the chunky jam and the strained jelly. I love using the jelly for fillings or for peanut butter sandwiches and using the chunky jam for everything else!

Happy Baking!

Servings: 15 oz

Total Time: 30-40 minutes

Ingredients: 

• 2.5 cup Mixed berries 

• 3/4 cup Castor sugar

• 1/4 cup Water

• 1/2 Lemon

• 1/4 tsp Vanilla essence

Directions: 

• In a pan, add all the berries.

• Add the sugar and mix it.

• Cook it for 5 minutes on medium heat, stirring continuously.

• Turn the heat to low and cook it for 5-10 minutes, all it thickens. Stir in regular intervals.

• Add the water & lemon juice and mix.

• Cook on low-medium heat for 5-7 minutes.

• Add vanilla essence.

• Mix and cook till the consistency you like.

• Check if it is done with a spoon. The jam will thicken when cooled.

For Jelly- Strain the jam through a sieve (use the berries in smoothies & shakes).

Notes/Tips:

• If you do not like a chunky jam, mash the berries and cook it.

• You can reduce the sugar by half if you want it less sweet.

• Lemon helps in preservation and adds citric acid which helps the jam to set.

• You can replace any kind of berry for each other.

• Test the jam is done by dragging a spoon through the base, if it takes a few seconds to get join the jam is ready.

• Use the strained berries in smoothies or milkshakes- no waste!

• You can use rose water instead of vanilla essence.

• It stays well in the fridge for 2 -4 weeks.