Voila! And just like that, there is homemade jam in my refrigerator. Happy times, happy times! I have a thing about berries in the summer, which is that a) it’s awesome to have them, and b) it’s so awesome to have them that it’s almost just too hard to use them in desserts, sauces, jams, anything that will leave me with an empty berry container in my fridge and a sad heart in the morning at breakfast. My issue is that I love them so much that I want to eat the berries like berries, and I am not one of these insanely lucky people who has “so many raspberries” coming out of their garden that they just have to make them into jam (what is that like? is it heaven?) – yeah, no, that’s not me. This is why I buy berries in large quantities at Costco and then protect them with my life so they may only be eaten as berries. That’s why I use frozen berries at a time such as this. Okay, this jam, though. And the berries. Let’s go into list mode to address the reasons why I love it so much. You will adore the easiness of this recipe. If you’re trying to cut back on refined sugar, we can call this a win, I think. If you’re just generally feeling good about the berry-ness of summer, I’m right there with you. PLUS IT’S THE WEEKEND. Saturday morning peanut butter toast platter coming right up to your face in three, two… Thanks to Bai5 for sponsoring today’s post! 4.9 from 7 reviews
