Easy Homemade Jam

  This recipe came from a blogger LORD BYRON"S KITCHEN and it was a great use of my frozen berries - I ended up making half batches and made Raspberry, Strawberry, Blueberry and Blackberry! Three ingredients and no water canning method needed to keep your pantry stocked with jam all year round! 

• 4 cups fruit, roughly chopped
• 1 whole lemon, juiced
• 1/2 cup sugar

Instructions

• Toss all ingredients in a medium-sized, deep sauce pan and turn the heat to medium until the mixture begins to bubble.  Then, reduce the heat to simmer and stir.
• Allow mixture to cook and the fruit/berries to naturally break down.  Be sure to stir every 20 minutes or so, even more frequently when the jam begins to thicken.
• When the jam has reached the consistency you desire, carefully pour hot jam into clean and sterile mason jars.
• Being sure the rim of the jar is clean and jam-free, wipe the lid with a damp cloth, place on the seal and tighten the lid until a slight resistance is met.
• Carefully place the jar on a kitchen towel where the jar will not be disturbed for twelve hours.
• Once the jam begins to cool, the seal will create a popping sound, assuring you that the jar is sealed.
• Refrigerate for immediate use or store in a cool dry place for up to six months.

Notes

It is very important to use a clean and sterile jar if you plan to preserve this jam for future consumption.