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Dec 11, 2017
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Make This
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Make This: Summer Berry & Rosemary Jam
By Dee Ryan | Photo by Julia Calleo
Posted On: 08/01/2017   


Gather ye berries while ye may for this simple, sweet jam. Place 24 ounces total mixed blackberries, raspberries, blueberries and quartered strawberries in a large pot with 3 tablespoons lemon juice, 3 tablespoons sugar, 2 tablespoons water and 1 tablespoon fresh chopped rosemary, then crush the berries with a potato masher. Cook over medium heat, stirring occasionally with a wooden spoon and scraping the bottom, until thickened, about 40 minutes. Transfer the jam to sterile glass jars, leaving a little room at top, seal and let cool, then refrigerate. Use within 3 weeks on toast with ricotta, served with cheese and crackers, as a decadent sauce on duck or pork, or freeze up to 6 months. Dee Ryan


Berries contain no natural pectin, so this jam is a little runnier than most. If you prefer thicker jam, add 1 tablespoon pectin, chia seeds or minced apple while cooking.


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