Quick Triple Berry Jam

Quick Triple Berry Jam 

24 oz. mixed fresh berries (I used 12 oz. raspberries, 6 oz. blackberries, and 6 oz. blueberries)
1 1/2 cups cane sugar
juice and zest of 1 Meyer lemon
1 Tbs. Absolut Raspberry Vodka**
pinch of salt

 

Gently coat the berries with sugar and allow to macerate for about 10 minutes. 

 

Add remaining ingredients.

Cook on low to medium heat 30-35 minutes, breaking down the berries with the back of a wooden spoon to allow and assist them in their releasing juice. 

They will start out bubbling, but reduce to a simmer. 

 

The jam is done once the pectin coats the back of the spoon.

Transfer to mini mason jars and allow to cool and set.

Truly amazing with anything.

Little Lemon Cream Tartlettes, buttered toast, peanut butter toast, plain toast (just slathered over hearty bread!), pb&j, cream cheese and a bagel, drizzled over vanilla or lemon ice cream, mixed into lemon sorbet…you get the picture.
Or, simply slather it up on a spoon!

 

(Are you picturing Joey’s lips plastered in Monica’s jam? I know I am!)