The Damn Jam Recipe
House-made berry jam, pomegranate, lemon, mint
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Ingredients
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Fruits
Sweeteners
Herbs
Preserving Agents
Method
Preparation
- 1
Prepare the Berries
Wash and rinse the mixed berries thoroughly under cold water. Remove any stems or leaves from the strawberries and cut them into halves or quarters, depending on their size.
- 2
Extract Pomegranate Seeds
Cut the pomegranate in half and gently tap the back with a wooden spoon to release the seeds into a bowl. Alternatively, you can use a pomegranate seed remover.
- 3
Chop Mint
Wash the fresh mint leaves and pat them dry. Chop the mint leaves finely to release their flavor.
Cooking
- 4
Combine Ingredients
In a large saucepan, combine the mixed berries, pomegranate seeds, granulated sugar, and lemon juice. Stir well to combine all the ingredients.
- 5
- 6
Add Mint and Pectin
Once the mixture is bubbling, add the chopped mint leaves and pectin (if using). Stir to incorporate and continue to cook for another 5-10 minutes until the mixture thickens slightly.
Cooling and Storing
- 7
Cool the Jam
Remove the saucepan from the heat and allow the jam to cool slightly in the pan for about 10 minutes.
- 8
Transfer to Jars
Carefully ladle the jam into sterilized jars while it's still warm. Seal the jars tightly and allow them to cool completely at room temperature.
- 9
Store the Jam
Once cooled, store the jam in the refrigerator for up to 3 weeks, or process in a water bath for long-term storage.