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One of our favorite ways to make your favorite fruits last is to turn your surplus into delicious jams and preserves. Our friend Andrea (@crepesandbows) generously shared her favorite way to do just that. Berry jam is such a wonderful recipe to make at home because it tastes way better than what you can buy at the store and you get to choose exactly what goes in it so it’s perfect for you!


  • 12 oz mixed berries* (you can use fresh or frozen). I used a mix of blackberries, raspberries and blueberries
  • 1 cup natural cane sugar or natural coconut sugar.
  • Pinch of sea salt
  • 1 teaspoon lemon juice* (from fresh lemon)
  • 1 teaspoon lemon zest* (please make sure to wash the lemon really well)


  1. In a medium-large sauce pan, combine berries and sugar and bring to boil. Reduce heat to low and add salt, lemon juice and lemon zest and let is simmer for approximately 30min. If the fruit is not breaking down on its own, you can use a potato masher to break the fruit, if you don’t like chunky jam. If you like chunky jam, you can skip this step.
  2. After 30min of simmer, the jam should be “runny” but it will thicken once it cools down. It should coat a spatula. Remove the jam from the heat and pour into a clean glass jar. Cap it and let ii cool completely. Store in the fridge up to 3 weeks.
  3. Serve your berry jam on your favorite type of toast and enjoy!

Recipe Notes and Variations

Your berry jam will keep in your fridge for up to 3 weeks, or in your freezer for up to a year. To mix it up, try substituting your favorite honey for some of the sugar, or mix up the citrus to include lime juice or a mix of lemon and lime. You can also try simmering it with a tablespoon of dried lavender for a delicious herbal flavor.


  • Joe
    July 1, 2020 at 6:38 pm

    You can add a TBSP or two of ground flax seed to the mix to thicken up the jam (and add omega 3s). Flax acts like a gelling agent when it absorbs water.

    • Imperfect Foods
      July 1, 2020 at 7:26 pm

      Great suggestion!

    • Mercy
      February 6, 2021 at 9:04 pm

      Like the idea

  • Thia
    July 1, 2020 at 8:44 pm

    Chia works well, too. If added whole, it gives a slight tapioca texture.

    • Imperfect Foods
      July 1, 2020 at 10:53 pm



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