Make Delicious Composite Berry Jam At Home

Strawberries: 150g

Blueberries: 150g

Raspberries: 100g

Blackberry: 100g

Caster sugar: 60g

①Dice the strawberries, blueberries, raspberries, and blackberries and put them all in a pot with a little water to boil.

②Squeeze lemon juice (half a lemon) into the pot and add a small amount of lemon zest.

③Add white granulated sugar (the gram weight of the pulp*0.2), stir evenly and let stand for half an hour.

④The pulp will release part of the water, pour it into the pot together, add some boiling water to cover the pulp (if the fruit releases enough water, you can not add it).

⑤Slowly cook over low heat, and carefully skim off the scum from the tumbling in the pot, which can make the jam more refreshing, but it is also the most patient step.

⑥During the cooking process, use a silicone spatula to stir continuously to prevent sticking to the pan. At the same time, you can repeatedly crush the pulp to make the taste delicate (you can use our Greatminds silicone cooking spatula for this step).

⑦Cook until the pulp becomes a paste, the sauce is thick, and it is not easy to drip from the silicone spatula, then turn off the heat.

⑧The glass bottle is boiled and sterilized in advance, drained and poured into jam, sealed and refrigerated. It's hard to say how long it can be stored, depending on the storage and use, about one month to half a year.

This practice can be applied to most fruits, such as applesauce, orange sauce, grape sauce, tomato sauce, pineapple sauce, peach sauce, mango sauce, honeydew melon sauce and so on.

Crunchy pulp like honeydew melon and apple needs to be boiled with more water for a long time to become a paste, but the pulp cooked in a short time has a strong graininess and unique flavor, you can try it.

In addition, it should be noted that although low sugar is healthy, a certain amount of sugar can make the shelf life of jam longer, which can be adjusted according to your own needs.