I wanted a no-fuss, no pectin, no added sugar recipe for jam. I now make this every few months and haven’t bought jam or jelly since. I don’t like berry seeds and also like a smooth consistency and softer “set,” so I take the added step of blending this midway through cooking.

Preparation: 30 minutes with fresh berries. Frozen berries take slightly longer to boil down.

INGREDIENTS

4 cups mixed berries
¼ cup water
1 tablespoon lemon juice
1-½ teaspoon grass-fed gelatin
½ cup honey (optional)

510 g mixed berries
60 ml water
1 tablespoon lemon juice
1-½ teaspoon grass-fed gelatin
120 ml honey (optional)

Directions

Add berries and water to pan. Cook covered until they start to soften and release their water.
Mash with a masher or fork.
Add lemon juice. If using honey, add it now.
Bring to boil over medium-high heat.
Add gelatin and continue cooking until mixture thickens.
Once the mixture has thickened a fair amount, pour it into a blender and blend on high for about 30 seconds to pulverize the seeds.
Pour back into pan and continue boiling, stirring frequently, especially as it gets closer to done. Keep an eye on it during this step because the sugar will start to foam and the liquid can boil over the sides very quickly.
Cook until you can run a spatula across the bottom of the pan and it takes a few seconds to go back to place.
Remove from heat and pour into a 12-ounce heat-proof jar.

Recipe Tips

**The lemon juice is the acid that helps preserve the jam, so don’t skip this part unless you’re going to consume it quickly. I keep mine for 4-6 weeks.

**I don’t usually add any sweetener at all. However, if you like a sweeter jam or your fruit is not sufficiently sweet, you can add honey or maple syrup, to desired sweetness. If anything, it thickens the jam faster and helps preserve it longer.

**If you intend to can your jam, it’s best to cook it in a non-aluminum (non-reactive) pan, such as stainless steel or enamel-lined cast iron (such as a Le Creuset Dutch oven).

**If you wait until the end to blend, the mixture will be too thick to get out of the blender without wasting a lot of it.

**Create easy fruit roll-ups using homemade jam. I spread a layer of the jam on parchment and put it in my dehydrator for 4-6 hours. (You also don't have to use parchment; the dehydrator tray is fine.)