Recipe: Quick Berry Jam
A deliciously sweet berry jam with notes of citrus and fennel.
- 12 oz. raspberries or cranberries
- 1 cup granulated sugar
- 1 Tbsp. Coastal California Fennel Pollen Rub
- 1 Tbsp. lemon juice
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.