Raise your hand if you love the childhood classic – PBJ toast. Homemade jam is far better than anything
you can buy in the store. You can make sure you pick the best berries and use only best ingredients.
Growing up in the Czech Republic, I spent my summer holidays helping my mom and grandparents to pick strawberries, blackberries and raspberries in our garden. Followed by washing a ton of berries and canning them as a homemade jam. As a kid, I did not appreciate it and I considered it as a chor. I would much rather prefer being outside running around haha. Now, as a grown up women with a family of my own, I love making homemade jams so much. There is nothing better than making it your own using clean ingredients and serving it to my girls. There are so many things I used to consider as a chor or “annoying” and now appreciate it so much.
Do you have the same experience?
INGREDIENTS:
12 oz mixed berries (you can use fresh or frozen). I used a mix of blackberries, raspberries and
blueberries
1 cup natural cane sugar or natural coconut sugar. (I recommend to stay away from white
processed sugar)
Pinch of sea salt
1 teaspoon lemon juice (from fresh lemon)
1 teaspoon lemon zest (please make sure to wash the lemon really well)
DIRECTIONS:
In a medium-large sauce pan, combine berries and sugar and bring to boil. Reduce heat to low
and add salt, lemon juice and lemon zest and let is simmer for approximately 30min. If the fruit
is not breaking down on its own, you can use a potato masher to break the fruit, if you don’t like
chunky jam. If you like chunky jam, you can skip this step.
After 30min of simmer, the jam should be “runny” but it will thicken once it cools down. It
should coat a spatula. Remove the jam from the heat and pour into a clean glass jar. Cap it and
let ii cool completely. Store in the fridge up to 3 weeks.
Serve it on your PBJ toast and enjoy.
Leave a Reply