Vegan Small-Batch Triple Berry Jam

NO PECTIN OR BUTTER

VEGGIE FUN KITCHEN

Capture the essence of a bountiful berry harvest with this small batch triple berry jam, a handcrafted blend of fresh raspberries, strawberries, and blueberries.

Carefully cooked to coax out their natural pectins, this jam achieves a luscious set without the need for added pectin or butter, while the raspberry seeds are strained to ensure a silky-smooth texture.

1. Place several small plates or flat bowls in the freezer for the gel test after the mixture cooks.

PREP

2. Prepare the strawberries by washing the berries and cutting off the tops. I also cut very large berries in half. Wash the raspberries and blueberries. Discard any mushy/bad fruit. If any leafy tops on on the raspberries, remove those as well. Juice the lemon if you are using fresh lemon.

PREP THE BERRIES

3. Cook raspberries and sugar until sugar melts (about 5 mins). Remove from heat, strain raspberries to remove seeds, preserving pulp. Discard seeds.

COOK & STRAIN

4. Return the deseeded raspberry sugar mixture to the pan. Place the prepared strawberries, blueberries, lemon juice, and salt in the saucepan with the deseeded raspberry mixture and cook over medium heat for five minutes. It can gently boil/simmer but do not allow it to come to a hard boil.

COMBINE & SIMMER

READ MORE:

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