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    Jefferson Adams
    Jefferson Adams

    Easy Mixed-Berry Jam (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    I call this an “easy” jam, because I bypass the traditional canning process. Since I started dabbling with different fruit combinations, the jams I make are never in my kitchen long enough to need sealing.

    This is a great recipe to play around with. I’ve had a lot of fun adding spices, even some port or wine to compliment the flavors of the fruit. Always a thoughtful gift or kitchen staple, find a canning method that works for you if you wish to preserve your jam for long periods of time.

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    Ingredients:
    3 6-ounce containers fresh raspberries
    3 6-ounce containers fresh blackberries
    1 ½ cups sugar
    2 tablespoons lemon juice
    2 teaspoons lemon zest
    Clean jars washed in hot water

    Directions:
    Place a small saucer in the freezer for testing.

    Combine with raspberries and blackberries in a large bowl. Mix in sugar, lemon juice and zest. Let stand at room temperature for 2 hours, stirring occasionally.

    Heat a large saucepan over medium-high heat and bring fruit mixture to a boil. Mash berries until it becomes a thick puree. Reduce heat to medium and bring to a gentle boil. Stir frequently as jam begins to thicken. Cook for 20-25 minutes.

    Remove from heat to test jam. Drop a spoonful on the chilled saucer and place in the freezer for 1 minute. Gently push the edge of the jam with your finger. If it has gelled, the surface will wrinkle slightly. Cook for 3-5 minutes longer if jam is still too runny. Repeat test.

    Ladle jam into jars and let cool. Will last for 6-8 weeks in the refrigerator.



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    Guest Angie Halten

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    This one looks like a good one. I will have to file this recipe away until berry season comes along.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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