Quick Summer “Jam” Recipe

Don’t know what to do with all of those delicious summer berries you got at the local market or pick-your-own farm? Cause, same.

I made this quick berry “jam” (not a real canned jam, more of a thick fruit sauce) that I’ve been putting on everything - ice cream, yogurt, toast, PB&J, by the spoonful…

All I did was add about 1 pint of berries that were about to turn, juice of 1/2 lemon, 1-2 tbsp sugar (or more to taste), and 1 tbsp ground flax seed to help thicken the texture and heated the mixture on the stove until much of the water evaporates.

Since this isn’t a canning jam recipe, keep this quick berry sauce refrigerated and use within 1 week.