BERRY JAM By Nichole Perkins, Founder of PrimaFoodie
I wanted a no-fuss, no pectin, no added sugar recipe for jam. I now make this every few months and haven’t bought jam or jelly since. I don’t like berry seeds and also like a smooth consistency and softer “set,” so I take the added step of blending this midway through cooking.
DIRECTIONS 1. Add berries and water to pan. Cook covered until they start to soften and release their water. 2. Mash with a masher or fork. 3. Add lemon juice. If using honey, add it now. 4. Bring to boil over medium-high heat.
PREP TIME: 30 minutes with fresh berries. Frozen berries take slightly longer to boil down.
5. Add gelatin and continue cooking until mixture thickens. 6. Once the mixture has thickened a fair amount, pour it into a blender and blend on high for about 30 seconds to pulverize the seeds. 7. Pour back into pan and continue boiling,
INGREDIENTS
stirring frequently, especially as it gets closer to done. Keep an eye on it during this step because
4 cups mixed berries
the sugar will start to foam and the liquid can boil
¼ cup water
over the sides very quickly. 8. Cook until you can run a spatula across the
1 tablespoon lemon juice
bottom of the pan and it takes a few seconds to
1-½ teaspoon grass-fed gelatin
go back to place. 9. Remove from heat and pour into a 12-ounce
½ cup honey (optional) 44
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WOMANBEEWELL
• JULY/AUG
heat-proof jar. 2021
