2 Ingredient Jam
I started making this jam when I was 10. At the time, supper for my little brothers generally consisted of grilled hot dogs or spam with kimchi but at least we had fresh jam with our wonder bread and now I can’t remember the last time I had spam or wonder bread. This jam is a straightforward 2 ingredient fix, sans the pectin and all the hoopla.
Just in case you were wondering what the main difference between jelly and jam is, jelly is made with fruit juice while jam is a combination of crushed fruits and sugar.
When jarring your jam, make sure everything is sterilized properly. Rule of thumb: hot jam goes into hot jars/cold jam goes into cold jars.
- 12 oz berries
- 1 c sugar*
- In a heavy bottomed pot, tumble in your berries and set the heat on low.
- Slowly sprinkle in your sugar. Stir. Don’t allow the sugar to crystallize on the sides of your pot.
- Gently press the berries to begin to release some of its juices.
- Bump up the heat to medium and your berries will begin to softly burst.
- Your jam is ready when it’s reduced by ¼ of its original volume and when spooned onto a plate, gels up and takes its time to drip down.
- Store in sterilized jars. Mine kept for a month.
My favorite way to have this is with homemade greek yogurt.
Your Squishy Monster ^.~