What is it?
A framework to make jam
Makes: 1.5 cups of jam
Adapted from a Bon Appetit recipe
- 1 pound fresh (or frozen, thawed) fruit. Ideas:
- Peach/nectarine/stone fruit
- Sweetening agent
- Sugar (less than 1 cup)
- Honey (less than 1/2 cup). I would use honey if you are using high quality fruit.
- 1 large Granny Smith apple (Don’t need an extra apple if you are making apple jam)
- 1 tbsp lemon juice
- Something you want to consume said jam with (bread, english muffins, ice cream)
- If your fruit is large cut it up into 1/2 inch pieces
- Grate your granny smith apple
- Combine fruit and sweetener in a large heavy skillet.
- Stir in grated Granny Smith apple.
- Cook over medium-low heat, stirring and breaking up fruit, until sweetener dissolves.
- Simmer until jam is thickened, 10–15 minutes.
- Take off heat when you can make a line through the jam and the jam doesn’t fill up the line immediately.
- Stir in lemon juice.
- Transfer to a bowl or jar; let cool.
- Cover and chill until set, about 2 hours.
This is a picture of jam made with a mix of blueberries and blackberries.
- If keeping on the counter, use within 2 weeks.
- If keeping chilled; use within 4 weeks.