Confiture-French for a preserve of fruit

It all started with a jar....

When I was back in Chicago a couple of weeks ago to visit my family my mother gave me the cutest jar for jam. I couldn't wait to get home and fill it with a delicious preserve made from the offerings of the season. I made the most lovely raspberry strawberry jam that is delicious and a must try at home. The ingredient list is short and the jam is ready in no time.

A few days after making my first batch I was onto making four more from the left over fruit I had from the hand pies I made for an amazing event I catered. Fruit is coming into it's peak right now and not needing much sweetener. I used honey (of course) and a little bit of sugar. I find that most fruit flavor combinations or fruit on it's is own is wonderful and using a little citrus helps when using two very sweet fruits. I typically leave the citrus out when using a combination that has a more bitter fruit like rhubarb.

1 cup of cleaned raspberries

1 cup of strawberries cleaned, hulled and quartered

1/2 cup of honey

1/2 cup of sugar

1 lemon

In a bowl combine the fruit and with the back of a metal fork begin to mash the fruit together. Once the ingredients are a nice consistency of mashed fruit, toss honey, sugar and lemon into the mixture. Place the mixture into a saucepan and bring to a boil, stirring consistently. Reduce the mixture to a low simmer continuing to stir and cook at this temperature for about 20 minutes. The mixture will be slightly runny still, remove from heat and allow it to cool to room temperature.

Once cooled the mixture will become thicker and you will need to place the preserve into a desired jar. This made enough for my small cute jam jar and another 6oz jar. You will need to place in the fridge to cool completely. *If you are wanting to learn how to bottle and seal your jam research online.