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Small Batch Artisanal Berry Jam

Servings 1 cup


  • 1 overflowing cup berries (blackberries, blueberries, raspberries and/or strawberries, if using strawberries, hull and coarsely chop them)
  • 1/3 to 1/2 cup good maple syrup (if your berries are not that sweet, use more than less maple syrup)
  • Salt, a pinch


  1. Add the berries and maple syrup to a small saucepan. Use a potato masher to mash them up a bit.

  2. Bring to a boil and then reduce to the lowest possible flame, mash again, and then cook, stirring often, until the fruit is all broken down and the jam has thickened up, 10 to 15 minutes. It should stick to a spatula and pull away from the sides of the pot. It will continue to thicken up as it cools.

  3. Store any leftover jam in an airtight container in the refrigerator for up to 1 week or in the freezer for up to three months.