Very Berry Jam {}
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Very Berry Jam {The Leftovers Club}

I need a hug... And a picnic in the park. And while these things may sound odd to you, its totally how I'm feeling right now.


  • Blueberry and Strawberry combination - About 2 1/2 lbs - Feel free to use more of one berry
  • 1 1/4 cup sugar
  • 1 tablespoon vanilla bean paste
  • splash of lemon juice
  • 1-2 tablespoons of water


  • Hull and slice the strawberries. Feel free to leave some strawberries whole once they've been hulled. I leave about half to 3/4 of my strawberries whole.
  • In a large saucepan, combine the strawberries, blueberries (or whichever berry combo you are using), sugar, vanilla bean paste, lemon juice, and water.
  • Cook over medium/high heat bringing the mixture to a boil for about 5-7 minutes or so. At this point there should be a decent amount of liquid coming from the strawberries.
  • Reduce the heat to low and continue cooking, stirring every few minutes or so to ensure the mixture does not stick to the pot.¬†Cook until the liquid has reduced and thickened, and the berries are very soft, about 50-55 minutes.Remove from heat and allow to cool for about 10 or 15 minutes or so. The jam will thicken as it cools.
  • At this point you can either blend it until smooth or leave as is. I like my jam chunky, so I leave as is.
  • Ladle the jam onto 5, 8oz jars. Seal the jars and allow the jam to come to room temperature before placing in the refrigerator.
  • Jam will last about 2-3 weeks.