Triple Berry Jam

Strawberries, raspberries, blueberries, sugar and a touch of lemon juice make up this super easy to make Triple Berry Jam. If you’re new to jam making, this is the perfect place to start as this is a small batch recipe and comes together easily!

I’m in a weird nesting mode type place. (And, no, I’m not pregnant.) Knowing that our plan was always to remodel the house we bought last fall and move into that, I haven’t gotten too attached to the rental we’ve been in the past 9 months. But now that we’re about to start the remodel, a project I’m finding stressful and overwhelming, I’ve become fiercely attached to our rental house. I’ve found myself melancholy about the fact we’re moving out when our lease is up. I’m sure our new house is going to be amazing when it’s done but for now, I just want to live this simple life in our rental where things are pretty darn easy-peasy. Not to mention we have greatest backyard in the history of backyards.

I know the attachment to the rental is just denial on my part. I tend do shy away from things that make me feel stressed. And I can tell you without a doubt, I don’t enjoy the remodel process. I thought I would love it- picking out a new kitchen, floors, a master bath. But really I just find it tedious and stressful. And on top of it all, I end up feeling guilty as well because I feel horrible that I’m bitching about a remodel that I’m extremely fortunate to be doing in the first place. So yeah, stress + guilt is a lethal combo. My way of dealing has been watching an overload of Gilmore Girls and putzing around my rental kitchen, ignoring all things house related. Makes perfect sense, don’t you think?

I”m pretty sure the stress is what caused me to get as sick as I did last week. I’m usually resilient enough to fight off the odd cold or virus but last week that cold quickly turned into a sinus infection and I was flat out for a good 4 days. The only silver lining about being sick is that I really couldn’t do more than lay in bed anyway making it perfectly acceptable to watch more Gilmore Girls and ignore the current house situation. I did however manage to make this jam and a batch of chocolate chip cookies because well, duh, priorites.

BUT the remodel must go on. And at some point (today, actually) I have to start getting serious about things. I’m finally feeling human again thanks to a round of antibiotics and loads of vitamin C and water so it’s high time I bust out my big girl panties and get shit done. Tomorrow I do a walkthrough with the electrician, Wednesday I meet the counter guy and pick out kitchen appliances and hardware and Friday it’s all about windows and flooring. If any of you want to volunteer to go in my place, I won’t object. Perhaps I could make you dinner as a way to say thank you? I’ll through in a jar of this jam and some homemade biscuits if you say yes. You think I’m kidding…..

But enough about my destain for picking out house things on a budget. Let’s talk about something else. Gilmore Girls? Have you seen it? Up until a week or so ago, I hadn’t ever watched a single episode but now I’m halfway through season 2 and I’m all about it. At some point I’m going to have to return to the world of work + real life but until then, I’m enjoying the binge watching and it’s a great escape from the aforementioned remodel. All I can say is with 7 seasons that are 20 episodes each, I’ll be watching Gilmore Girls until I’m 73.

Have a great week, everyone! And if you don’t hear from me by mid week come rescue me from the tile store that I like to call Hell.

Triple Berry Jam

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• Yield: 3 jars 1x

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Description

A triple berry jam that is made without pectin that can be store in the fridge or freezer.

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Ingredients

• 3 cups strawberries
• 1 1/2 cups blueberries
• 1 1/2 cups raspberries
• 3/4 cup organic cane sugar
• zest of one lemon
• 2 teaspoons lemon juice

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Instructions

1. In a large heavy pot, combine the berries and sugar; let them sit for 1-2 hours until the sugar has dissolved into the fruit and created a syrup.
2. Place the pot on the stove top and turn burner on to medium heat. Bring mixture to a boil and then reduce the heat to medium-low, stirring often until the fruit breaks down and the mixture starts to thicken slightly about 30-35 minutes. I use a masher to break the fruit down even further as I don’t like a super chunky jam but feel free to do what you like. Just before the jam is down, stir in lemon juice and zest. When the jam is almost done, it will still be a little loose (it will firm up as it cools), but should coat the back of a wooden spoon.
3. Remove the jam from the stove and pour into 3 (or 4) clean half-pint size glass jars or similar. Cap and cool completely on the counter before transferring jam to the refrigerator for 4 weeks or freeze for up to 6 months.