This is our easy berry jam that we use for our amazing pistachio thumbprint cookies. Only 3 ingredients, and so super easy, fresh & delicious! Tweak the syrup amount if you want it more or less sweet. When I make it for myself (to top my waffles - get my waffle recipe here), I totally leave it out.
What you need:
I cup of berries (fresh or frozen) - for our thumbprint cookies, we use all raspberries. When I make it for waffles I love a combo of cherries and blueberries. But you decide! Mix it up!
2 tbsp pure maple syrup
1/2 tsp fresh lemon juice
Instructions:
Combine berries and syrup in a small saucepan and cook over low heat until juices start to come out (if you start too hot at first, you can burn the sauce).
Bring to a boil, reduce to low heat again and cook for 20-25 minutes.
Add the fresh lemon juice at the end to keep the fresh flavour. Adding it during cooking flattens the freshness.