Simple to make and scrumptious by the spoonful, this everyday jam recipe comes from Kevin West of Saving the Season. The best part of this recipe is that it is easily adaptable to a number of seasonal fruits — and they’re all great on toast or over ice cream!
yields about 1½ pints
- 2 pounds of strawberries, peaches, raspberries, blueberries or other fruit
- 2 cups of sugar
- the juice from half a lemon
- Prepare the fruit as if you were making a fruit salad. For instance, peel and pit peaches, then cut them into slices. Or remove the caps from strawberries and slice them. For raspberries or blueberries, remove any stems and overripe fruit. You should have 5 to 6 cups of prepped fruit.
- Place the prepped fruit in a glass or ceramic bowl with the sugar and lemon juice. Lightly crush everything together with a potato masher — or your hands! Set aside for 15 minutes.
- Pour the fruit-sugar mixture into a wide stainless steel or enamel pot. The contents should be no more than 1½” deep in the bottom of the pot. Bring the mixture to a boil over high heat, stirring occasionally. Once it boils, stir constantly and reduce over high heat until the mixture is thick and glossy, about 8 to 12 minutes.
- Turn off the heat and chill a spoonful of the hot jam in the freezer for 1 minute. If it’s thick enough for your liking, or if it forms a light “skin” that wrinkles when you push your finger through it, the jam is done. Otherwise, boil it for 1 minute longer, stirring constantly, and check again.
- Finally, if there’s any foam in the pot that bothers you, skim it and discard. Ladle the hot jam into airtight glass or plastic containers, filling to within ¼” of the top. Put on the lids, allow the containers to cool and store in the refrigerator. Use within a month.
For more insight into pickling, preserving and additional tips, please visit Kevin’s blog, Saving the Season.
From a long line of picklers and preservers, blogger Kevin West of Saving the Season is known for his tips and techniques to turn here-today- gone-tomorrow fruits and vegetables into gourmet goodies and gifts. Read his blog and connect with him on Twitter.