WW Mixed Berry Refrigerator Jam

Yield: About 4 cups
Serving size: 1 tablespoon
Estimated WW Points: 0 Points per serving
This is designed as a refrigerator/freezer jam. Do not store these jars unrefrigerated like traditionally canned jam unless you use a separately tested canning recipe.

Ingredients

• 4 cups fresh or frozen strawberries, hulled and chopped
• 2 cups fresh or frozen raspberries
• ½ cup zero-calorie granulated sweetener, or to taste
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ teaspoon xanthan gum
• Tiny pinch of salt
• 2–4 tablespoons water, only if needed

Instructions

1. Add the strawberries and raspberries to a large heavy-bottomed saucepan. If using frozen berries, there is no need to thaw them first.
2. Add the lemon juice, sweetener, and a tiny pinch of salt.
3. Place the saucepan over medium heat and cook for about 5 minutes, stirring frequently. The berries will begin releasing their natural juices.
4. Once the fruit has softened, use a potato masher or the back of a wooden spoon to break it down. I like leaving some little pieces of fruit instead of making it completely smooth because it gives the finished jam a much more homemade texture.
5. Reduce the heat to medium-low and simmer for 15–20 minutes, stirring every couple of minutes.
6. As the jam cooks, it will reduce and become darker, thicker, and glossier.
7. If the mixture starts sticking before the berries have completely softened, add 1–2 tablespoons of water. Usually frozen berries release enough liquid that you won’t need any.
8. Once the fruit has cooked down, taste the jam. Add a little more zero-calorie sweetener if your berries are especially tart.
9. Stir in the vanilla extract.
10. Sprinkle the xanthan gum very slowly over the surface while whisking continuously. Do not dump it all in at once because it can clump.
11. Continue whisking for about 30–60 seconds. The jam will still look slightly loose while hot, but it thickens considerably as it cools.
12. Remove the saucepan from the heat and let the jam cool for about 15–20 minutes.
13. Spoon it into clean small jars or airtight containers.
14. Leave the lids slightly loose until the jam has cooled closer to room temperature, then seal the containers.
15. Refrigerate for at least 3–4 hours before judging the final thickness. Overnight is even better.
16. Store in the refrigerator for about 7–10 days, or portion into freezer-safe containers and freeze for longer storage.
17. If freezing, leave a little empty space at the top of each container because the jam expands slightly as it freezes.
18. Thaw frozen jam overnight in the refrigerator and stir before serving.

Nutrition Facts

Per 1 tablespoon, approximately:

• Calories: 8
• Protein: 0.2g
• Carbohydrates: 2g
• Fat: 0g
• Saturated Fat: 0g
• Fiber: 0.6g
• Sugar: 1g
• Sodium: 2mg

Estimated WW Points: 0 per 1-tablespoon serving

One thing I’ve learned after making homemade berry jam a few times is not to panic when it still looks runny in the saucepan. I used to keep cooking it because I was waiting for it to look like store-bought jam while it was hot, and then once it cooled I’d end up with something almost too thick to spread. Now I stop when it coats the spoon but still flows slowly. After a few hours in the refrigerator, it firms up quite a bit.

I also prefer leaving some actual berry pieces in it. You can blend it smooth if that’s your thing, but when I mash it by hand, it feels much more like real homemade jam and less like a fruit sauce. The little raspberry bits especially give it that classic texture.

The xanthan gum is another ingredient where less really is more. A tiny amount does the job. If you add too much, the jam can go from pleasantly thick to almost gummy. I sprinkle it in slowly while whisking and then wait before deciding it needs more. Most of the thickening happens as the jam cools anyway.

I also make this in smaller jars rather than one big container. It’s easier to keep one jar in the refrigerator and freeze the extras, and I don’t have to worry about the whole batch sitting open for a week. The small jars also make it feel like I have my own little stash of homemade jam ready whenever I want toast, yogurt, oatmeal, or a spoonful mixed into cottage cheese.

And honestly, once you get used to making it this way, buying those tiny expensive jars at the store starts to feel a little silly. You can adjust the sweetness depending on the berries, keep the texture exactly how you like it, and make several jars from one batch.