Very Berry Jam
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This Jam is the JAM! Fruit is full of its own natural sweetness, this easy recipe keeps simple things simple. When berries are in season it is always wonderful to use fresh fruit. If you can buy berries from your local farmers market in bulk, or better yet grow in your garden it can keep things more cost effective. If you don't have fresh available, organic frozen berries work great too. Once you see how simple this is to make, you will wonder why you haven't done it for years!!!
- 6 cups of mixed berries (I used Raspberries, Blackberries & Blueberries) you may use fresh or frozen.
- 2 tbsp of coconut palm sugar ( you may also use honey or maple syrup) you can increase the quantity if you prefer it to be sweeter :)
- 2 tsp of coconut oil
Put berries into a large sauce pan. Add the palm sugar and coconut oil. If the berries are frozen, let sit for an hour before cooking. Slowly bring the berries to a boil, stir gently for 5-6 minutes trying to keep the berries as whole as possible. Turn off the heat, cover and let sit on stove over night. Next day, scoop into jars and your done! I like to strain some of the juices from the berries into a separate jar and set aside for pancakes, it makes a great alternative to syrup.
***Juicy Tip - If you prefer your jam to be a bit thicker, add 1/4 cup of chia seeds in the morning before putting into jars.
***Store in fridge or you can freeze for up to 6 months, just be sure to leave enough room for expansion. Live Juicy!
