Rob and I picked about 12 pounds of blueberries earlier this week, and it's wild blackberry season in Oregon. Yesterday I tried making a small batch of freezer jam using this recipe.
The only sweetener is 3 Tbsp of maple syrup, which yields an only slightly sweet jam. Next time I'd use more. I just spun equal amounts of both berries in the blender along with chia seeds (to gel it) and a touch of lemon juice, vanilla, and syrup. Then, I poured it in jars and put it in the fridge. Easy as it gets.
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