Summer has brought us many delightful gifts, one of my favorites being fresh berries!
The time I look forward to every year is the time when orchards open for U-Pick. I go with my friends and family, sip on fresh hot cider, and pick fruit so fresh they fall right off the bush or tree! We chat and laugh, sweating under the late summer sun. Bringing home the bounty to turn into delicious jams, pies, and anything else we can come up with.
We are rolling into Autumn now, so the season of berries is coming to an end. Before that day comes, I recommend getting outside with friends and family and picking some fresh, local berries to turn into these delectable jams! I promise it’ll taste all the better, because it isn’t just a jar of local fruit, but also a jar of fond memories shared with loved ones.
Below are recipes for two different jams: A plain berry jam, and a red wine version for a more refined, adult flair. Whichever one you choose, they will both be phenomenal!
You Will Need: (Makes 1 Cup)
- 12 oz Berries (I used Raspberries. You can use Blueberries, Strawberries, Blackberries, Elderberries, etc)
- 1/4 cup Organic Sugar (Raw or Coconut)
- 1 tablespoon Arrowroot
- 2 tablespoons Water
- Mason Jar, washed in hot, soapy water and rinsed well.
In a saucepan, combine the berries and sweetener. Simmer over medium-low heat for about 10-20 minutes, until the fruit has broken down enough to look more like a sauce.
In a separate bowl, combine the arrowroot and water, and stir until combined. Whisk the mixture into the jam. It will thicken a bit, but it won’t be until the mixture cools that it will really thicken up.
Grab your mason jar and pour the jam in while it is still hot, leaving 1/2 inch at the top. Put the lid on securely and set it aside to cool down before putting it in the fridge. This jam should last 6 to 8 weeks.
Raspberry + Red Wine Jam
You Will Need (Makes About 1 Cup):
- 12 oz Raspberries (Can use other fruit)
- 1/4 – 1/3 cup Raw or Coconut Sugar
- 3/4 cup Dry Red Wine
- 2 tablespoons Arrowroot Powder
- 2 tablespoons Water
- Mason Jar, washed with hot & soapy water, rinsed well
Combine the fruit, sugar, and wine in a saucepan over medium-low heat. Allow to simmer for 45 minutes to an hour, until most of the wine is boiled down and the fruit has broken apart, giving the mixture a saucy appearance.
In a separate bowl, combine the arrowroot and water. Pour the mixture into the jam and stir well. The mixture will thicken slightly, but will moreso after it cools.
While the jam is still hot, pour it directly into a clean mason jar and seal off tightly. Allow it to cool before putting it in the fridge.
This jam should keep in a cupboard unopened for up to a year. Once opened, it will keep in a fridge for a couple months.
Zero Waste Tips:
Buy the sugar and arrowroot powder in bulk bins using your own jars to prevent waste. The fruit you choose to use can be bought from a local farmers market and taken home in your own bag if you don’t have the ability to pick fresh fruit.
This recipe was adapted from and inspired by, “The Homemade Vegan Pantry” by Miyoko Schinner