single jar berry jam!

A week or so ago, a friend and I took a trip to a “u-pick” farm with our daughters. We loaded the girls up in the car, and set out to have a fun day. When we got to the farm, I put Nori Luz into her carrier and off we went to pick some strawberries. This plan wasn’t well thought out, as I ended up doing what seemed like 100 squats with baby attached to me while grabbing strawberries. Luckily, the raspberries and blueberries were a little easier to grab. Regardless, I ended up with about a pint of both strawberries and raspberries and about 1/3 pint of blueberries, as they weren’t really ripe yet. When I got home, I washed my fruit, put the baby down for a nap and made some jam! I made just enough to fill a pint sized mason jar. I’m not sure if I didn’t add enough sugar, or if my blueberries were a little too tart, but I ended up with a refreshingly sour jam. The next morning, I woke up feeling like I had been hit by a train – my legs were so sore from squatting at the farm that I could hardly even walk. I felt so unhappy, but then I remembered that all the pain was worth it and hobbled down to my kitchen, and made myself some toast and jam and everything was alright.


What you need:

  • 2 pints berries (I used 1 strawberry, 1/3 blueberry and 2/3 raspberry)
  • 1 cup sugar

Place fruit and sugar into a medium saucepan and cook over a medium flame. While waiting for a boil, mash down fruit with a wooden spoon or a potato masher. Once boiling, cook for 2-3 mins, stirring. (Be sure to taste the jam for sweetness, mine was tart, if too tart, add up to 1/2 cup sugar.)Remove from heat, place in jar and refrigerate for up to 2 weeks. ENJOY!



  1. I’ve got to overcome my fear of bugs and go fruit-picking sometime. Sounds fun and the jam looks amazing!

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