JUNE FOOD FESTIVAL:
Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.
This month, we’re celebrating with a Berry Jam recipe brought to you by Pastry Chef, Albert Bello.
Capture the best flavors of summer with this triple berry jam. You can use almost any combination of berries – and we encourage you to get creative! The jam is delicious on toast or pancakes, is perfect on ice cream, and can make a delicious sauce. We even love it in a cocktail.
Berry Jam Recipe
by Albert Bello, Pastry Chef
Yield: about 2 cups
- 100g raspberries
- 50g blackberries
- 50g blueberries
- 130g sugar
- 2 tsp lemon juice
- 1 tsp salt
- Crush the berries and macerate with lemon juice, sugar, and salt.
- Add berry mixture to heavy-bottomed pan and bring to a boil over high heat, stirring constantly. Reduce heat to a simmer and cook for 15 minutes, stirring constantly, until thick and jammy. Test for doneness by running a heatproof rubber or silicone spatula along the bottom of the pan. If the space fills in quickly, continue cooking until the space fills in slowly.
- Jar, cool, and put aside for future use or give away as a gift!