If you’re looking to get rid of some fruit fast or elongate their life, jam them up! Super easy, and can take less than 15min for actual cooking.
Fruits I’ve jammed and highly recommend: blood orange, fig, kiwi, pear, raspberry, blackberry, blueberry, strawberry
Ingredients
Fruit of choice
Granular sugar, maple syrup, and/or honey
Squeeze of lemon juice
Steps
- Lightly rinse fruit. If using bigger fruit, be sure to cut into small chunks for easier “melting”. I like the flavor and texture of fruit skin, so I usually keep it on. Feel free to remove if that’s your preference. Berries should be fine to use as is.
- Put fruit into a pan. Works well for both non-stick and regular pans. You will need a spatula for next steps.
- Add in sugar and squeeze of lemon. I start off with about 1/4 cup of sugar and add as I go. Less if you want a tart and sweet jam.
- Cover and turn to medium heat. Within 5 minutes or so, fruit should start bubbling and releasing more juices. Once that starts happening, keep covered and turn to low-medium heat.
- Fruit will start dissolving into the liquid, use a spatula to mash down fruit. Keep stirring every couple minutes so nothing sticks to the bottom of the pan. Taste and add sugar as desired.
- When fruit liquid starts thickening/jelly-fying turn off the heat, stir, and leave it in the pan for 15-30 minutes to cool.
- Now you have jam! Only jar it once it’s cooled down to room temp. In the fridge, can last up to a month.
Ways to eat your homemade jam
