Berry Jam

Let's make some jam! This recipe does not use any pectin because I'm not a big fan of pectin.  Therefore, this is more of a fruit preserves recipe that requires refrigeration, however it lasts at least a week, if not longer, when kept in the refrigerator.  I used a mixture of berries (strawberries, blackberries and cranberries) because I couldn't decide on just one for the recipe.

Ingredients:

1 pint of strawberries

1/2 pint of blackberries

1/2 fresh or frozen cranberries

1/2 cup of sugar

1/4 cup of lemon juice

A dash of cinnamon

Instructions:

Place the fruit in a pot on the stovetop over low heat.  Add the sugar, lemon juice and cinnamon and stir every 3-5 minutes so the mixture does not stick to the bottom of the pot. Patience is key because after about 40-50 minutes of stirring and enabling the fruit to soften and breakdown, you will have an incredible spread that you'll want to use immediately on any type of bread, muffin, or even to eat out of the jar.  You can really choose any variation of fruits, however be advised that some fruits hold more water, and therefore, some of the measurements for the ingredients will need to be adjusted accordingly.