Ingredients for Summer Berry Jam No Pectin
- 4 cups mixed berries (strawberries, raspberries, blueberries, etc.)
- Granny Smith Apple
- 1/2 cup honey
- 1 cup granulated sugar (or to taste)
- 1 teaspoon ground cinnamon
- 2 tablespoons lemon juice
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How to Make Summer Berry Jam No Pectin
- Wash and hull berries. Core and mince the apple.
- In a large bowl, gently mash the berries and apple together using a potato masher. Leave some larger pieces for texture.
- Transfer the berry mixture to a heavy-bottomed saucepan over medium-high heat.
- Add honey, sugar, and cinnamon to the saucepan. Stir well to combine.
- Bring the mixture to a rolling boil, stirring frequently to prevent sticking.
- Reduce heat to medium and continue to boil, stirring frequently, for approximately 40-45 minutes, or until the jam reaches your desired consistency. The jam should thicken considerably and sheet off the back of a spoon.
- During the last 5 minutes of cooking, stir in the lemon juice.
- Remove from heat and skim off any foam that has formed on the surface.
- Carefully ladle the hot jam into sterilized jars, leaving about 1/4 inch headspace. Wipe jar rims clean, and seal tightly with lids.
- Process jars in a boiling water bath for 10 minutes (or follow recommended guidelines for your altitude) to ensure proper sealing and shelf stability. Allow to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
389g
Fat
0g
Carbs
51g