Mixed Berry Jam(No Pectin)

Steralize and dry a glass jar with a lid(approx 350gms capacity).

Wash and blend berries into. A smooth liquid using a blender.

Keep sugar and fresh lemon juice ready for use before you start.

Seive the liquid into a thick bottom cooking pot or pan to get rid of seeds if.

Keep on medium flame to start the cooking process.Stir in the sugar and lemon juice into the liquid and mix well. Keep stirring occasionally.

Check for sweetness and adjust accordingly. A frothy layer while cooking the jam is common and can be ignored.

Check with a steel or wooden spoon if the jam is thick enough. Incase if runny, you need to cook further.

Transfer the hot jam into the glass jar and close the lid tightly and allow it to rest in a cool and dry place till it's set.

Ideally 350gms of jam can be easily obtained from a mix of berries amounting to 500 gms within 25 minutes.

This jam can stay good for 6 months and can be stored out in a cool place, however storing it in a refrigerator is an option too.