Quick Berry Jam Recipe
Active Prep: 2 min
Cook: 10 min
- 12 oz. raspberries or cranberries
- 1 cup granulated sugar
- 1 Tbsp. Coastal Cali Fennel Pollen Rub
- 1 Tbsp. lemon juice
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Add all ingredients to a medium pot over medium heat. Stir mixture for about 1 min. to thoroughly mix. Bring to a boil, then reduce to a simmer and cook for about 10 min., stirring often, until berries have completely broken down and jam has thickened slightly. Carefully pour hot mixture into a glass pint jar and allow to cool to room temperature before chilling. Jam will last for about 2 weeks in the refrigerator.
Serve with roasted poultry or on bread with butter.
Ashlee Redger, Savory Spice Test Kitchen