Happy Life With Anuma

This mixed berry Jam can be used like a fruty preserved compote rather than jam and needs to be eaten within a few days. This jam is soft, spreadable and super delicious. This spread is super easy to make and you'll find a detailed ingredient list and step-by-step instructions in the recipe below,

 

These are the three simple ingredients you’ll need to make this irresistible strawberry jam recipe:   

Ingredients:
150g blueberries

250g raspberries
100g granulated sugar
1 whole lemon juice

 

Method:
Wash the berries: Rinse the blueberries and raspberries gently under cold water. Let them drain in a colander. I have used frozen blueberries here which was washed already.
 

Prepare the lemon: Zest the lemon first (just the yellow part, not the bitter white pith), then squeeze out the juice and remove any seeds.
 

Cook the fruit: In a heavy-bottomed pan, combine the berries, lemon zest, and lemon juice and sugar. Cook over medium heat for 5–7 minutes, stirring occasionally, until the berries start to break down and release their juices.

Simmer: Reduce the heat slightly and let the mixture simmer for 15–20 minutes. Stir often to prevent sticking or burning. You’ll notice it thickening gradually. You can mash the berries gently with the back of a spoon for a smoother texture or leave it slightly chunky for a rustic feel.
 

Jam test: To check if it’s ready, place a small plate in the freezer for a few minutes. Drop a bit of jam on the cold plate, wait a few seconds, and run your finger through it. If it wrinkles slightly and holds its shape, it’s done. If not, cook a little longer and test again.
 

Cool and store: Once done, remove from heat and let it cool slightly. Pour into a clean, sterilised jar, let it cool completely, then seal with a lid. Store in the fridge and enjoy within 2–3 weeks.

 Tips: For a thicker jam, simmer a bit longer. No pectin needed — the lemon naturally helps set the jam.