Homemade Blueberry Strawberry Jam

Equipment

• Small pot
• Any spoon to stir
• Clean glass jar (recycled pickle jar or any bottle on hand)

Simple Method

1. 1Combine your frozen blueberries and strawberries in a small pot over medium-low heat without adding any water.
2. 2Stir the zero-calorie sweetener evenly into the fruits once they thaw and begin releasing juices.
3. 3Simmer and reduce gently for 8-10 minutes, keeping the berries whole and chunky without mashing, before transferring to a recycled glass jar.

Detailed Method

1. 1Place your frozen blueberries and frozen strawberry pieces directly into your small pot. Do not add any water at all; the berries will thaw and release their own natural fluids.
2. 2Set the pot over low to medium-low heat. As the berries warm and release juices, stir occasionally to keep the bottom layer from scorching.
3. 3Incorporate your zero-calorie sweetener completely into the bubbling fruit pool, adjusting the quantity to perfectly match your desired sweetness level.
4. 4Simmer cleanly for 8-10 minutes over low heat, allowing the juices to naturally thicken and reduce.
5. 5Keep the berries completely intact—do not mash or press the fruits down with your spoon, ensuring the jam remains beautifully whole and chunky.
6. 6Once the mixture looks thick, glossy, and reduced, take the small pot off the heat and transfer the hot jam straight into your clean recycled glass jar or bottle.
7. 7Leave the jar open on the counter to cool down completely to room temperature, then seal it with the lid and place it in the refrigerator to set.
8. 8To serve: Spread this rich berry jam directly over your functional micro-cake or bread. Enjoy popping the whole blueberries and chunky strawberry pieces for an incredibly satisfying burst of real fruit texture.

Tips

• Skipping the mashing step preserves the structural integrity of the berries, which creates the ultimate chunky texture contrast when layered onto your micro-cakes.
• If your frozen strawberries are exceptionally large, cutting them into smaller bite-sized halves before cooking helps them cook down at the exact same rate as the blueberries without needing to mash them.
• Make sure to let the jam cool completely uncovered before capping to prevent condensation from thinning out your thick, glossy reduction.

Storage

Allow to cool fully before capping. Store inside the refrigerator for up to 7 days.