It doesn’t get any simpler than making home-made jam.  With the kids back in school, and parent’s dreading the morning & night-time routines, homework and extra-curricular activities for their kids, it’s nice to fall back on a fail safe lunch that is delicious, nutritional and easy to prepare.  Homemade doesn’t need to be time consuming or difficult.  It’s as easy as purchasing your preferred fruit and using other ingredients that you would normally already have in your pantry and fridge.  When you choose your desired fruit, follow what’s in season as you’ll avoid using too much sugar. 

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Ingredients:
-Preferred berries (in this case we’re using one container each of blackberries and strawberries)
-1 tsp of sugar
-2 tsbp of fruit juice (in this case we’ve used fruit punch, but OJ works well too)

  Wash strawberries and remove stems.  Half or quarter the berry, depending on its size.  In a saucepan combine your berries, sugar and juice, mix together and place on med-low heat.   The goal here is to get the berries to release their juices and begin to cook down for approximately 15 minutes, stirring occasionally.  After about 15 minutes, the berries will have softened and the jam will begin to reach its desired consistency.  With a fork, mash the berries down, leaving some chunks of fruit in the jam.  Five minutes later, the jam is ready!  Remove from heat and pour into Mason jar, or container.  Let cool and then refrigerate.  The shelf life of home made jam can be up to 2 weeks when left in the fridge and one container of strawberries can yield many jam sandwiches!  For extra nutrition, try toast bread with cream cheese and home-made jam…it’s like a cheesecake in a sandwich!