Stovetop Jam

Am I the only one who was scared witless at the thought of jam?
I only imagined long hours on my feet, sweating buckets, risking my life with pots on pots of boiling water and pressure cookers. Oh, the horror.

But, then there's easy peasy stovetop jam!

Seriously, this is magic. It's two steps, frozen fruit, lemon juice and sugar. The uses are boundless. Eating it straight out the pot is my personal fave. Best part, if you use a heavily seeded fruit, ie blackberries/strawberries/raspberries, it makes you jam and preserves = #winning.

INGREDIENTS

1 bag 16 oz frozen fruit of your choice (Blackberries are my favorite!)
1/2 cup evaporated cane juice
1/2 cup water
juice of one lemon (strain to remove seeds)

Tools
fine mesh strainer
immersion blender

1. Pour your fruit, water and lemon juice into a saucepan over medium low heat.
2. Leave this cooking uncovered until all ice de-crystallizes (is this a word??) from fruit

3. After fruit is completely defrosted over heat, add evaporated cane juice and stir to blend completely.
4. When fruit is very soft, approximately 20 minutes, immersion blend.

5. Let cool for one hour after removing from heat & then eat!!

PS. If you want to separate your preserves and jam, just strain the mushy parts of fruit and seeds and leave the juicy part for jam!