Since we’ve stopped eating refined sugar this jam become a regular staple in our fridge. We needed an alternative for ‘sweet’ breakfast mornings and after trying number of recipes this one came to shape, as it is quick and easy to prepare (and we never had all ingredients from other recipes). So far, we’ve created probably hundreds of variations of this jam. I called it Berry-Cherry Jam, but very often it’s just berry jam or blueberry jam, depending what fruits you use. You can use different mix of berries, two or even just one kind of berries would also work well. Sometimes, we add cherries for a sweeter note. We make it mostly from frozen fruits in winter months or when fruits are out of season. When making from fresh fruits, you can reduce the cooking time by around 10min, as the fruits will contain less water. However everything depends of the desired consistency of the jam.
This jam has no added sugar, the natural sweetness comes from the fruits. Once I did sugar detox, and eliminated refined sugar completely from the diet, my taste buts changed completely and I would never go for a store-bought jams any more (there are just too sweet!).
Agar flakes is an optional ingredient you can use. It’s a seaweed (vegetable) gelatin substitute used as a thickener. Perfect for creating vegan friendly puddings, fillings, ice creams or desserts. It desolves in a liquid and thickens as it cools. If you use agar flakes your jam will have more jelly like consistency. We used it for a while, but then run out of agar flakes and made jam without them and it also worked. Without agar flakes the jam will have more compote-confiture like consistency. Longer you leave it on the heat it will thicken more as the water to evaporates. If you buy agar flakes I would recommend to experiment each time with the amount you add, to see the results and check what your preferences are. One packet will last a long time, as usually you need only small quantities and you could treat your vegan friends to some lovely dessert.
- 150g / 1 cup blackberries
- 150g / 1 cup blueberries
- 150g / 1 cup cherries
- 150g / 1 cup strawberries
- 2 tsp. agar flakes (optional if you want a jelly like consistency)
- 1 tsp. cinnamon
- 1 tsp. ground ginger (optional)
- 1/2 tsp. ground cardamon
- 1 tsp. vanilla essence (optional)
- zest from 1 organic orange (optional - I add it only when I have an orange in my fruit ball)
Put fruits in the pan on a medium heat, cover and bring to boil.
Lower heat to medium. Add the remaining ingredients and let it cook covered for around 10-15 minutes.
Take the lid off and reduced the heat, cook for another 10-15 minutes. Now you need to use your judgment, everything depends what consistency you would like your jam to be.
Transfer to a bowl or jar and let it cool before serving (it will thicken even more).
Store in the fridge, in a jar or sealed food container for up to 5 days. There is a lot of optional ingredients, as very often we didn't have them at home and the jam turned out delicious anyway. I think the most basic one we did, was using just fruits and cinnamon.