This jam is quick, involves no canning, and makes just the kind of jam I like–not too sickly sweet. Since seeing Jamie Oliver make a version of this jam on one of his shows last week, I have made it two ways: with mixed strawberries and blueberries, 1/4 c. sugar and balsamic vinegar; and with straight strawberries, 2 Tbsp. sugar and Jam Jar wine. I like the sugar content of the second batch and the berry mix of the first batch the best. Unfortunately, I was too busy slathering the first batch on everything I came across to take any pictures. The second batch has yet to make it to any serving vehicle but a teaspoon (and a wooden spoon and a serving spoon). This is proving just the thing for the weekly batch of strawberries I get with my CSA. I hate to admit it, but after a year and some change, I’m kinda fresh strawberried-out.
Quick Berry Jam
Adapted from Creamy Rice Pudding with the Quickest Strawberry Jam by Jamie Oliver
1 lb. berries
2 Tbsp. white sugar
1 tsp. balsamic vinegar or fruity red wine
Wash and prep berries; place in a wide pan. Add sugar and skoosh with your hands until the desired consistency is reached–you’re looking for the mixture to look like jam already and the sugar to dissolve.
Turn the heat up to high and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally and skimming off any foam, 20-30 mins. or until the jam is at a consistency you like. Add the wine or vinegar in the last few minutes of cooking.
Serve with waffles, oatmeal, rice pudding, toast or a spoon.
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