Thursday, September 8

MAKE IT: Fantastic Fruit Jam

Here is one I get asked often as berry season approaches. I love making homemade jam, it is a simple and easy way to use homegrown fruit. I actually use the same recipe for all my fruits.

You will notice I say Jam not Jelly, this is because I do not use any form of pectin. Instead I use a self set method. I will describe this as we go!

Recipe easily can be multiplied! I often do this in three pound batches.
Full time: 1 1/2 - 2 hours (approximate based on berry size)

The needs-

1 pounds of fresh, washed, cleaned fruit (larger fruits should be sliced)
1 3/4 cups water
2 cups sugar
1 tbsp butter (for vegan friendly jam substitute 1 1/2 tbsp soy butter)

The know-

In a small stock pot place water and fruit, bring to a boil and then simmer for 45 minutes

You may notice a little bit of foam on top this is perfectly normal

Remove from heat and slowly add in sugar until fully dissolved.

Return to med/high heat and add in butter.

If you are using a larger fruit, grab a potato masher and mash it for a few minutes

Boil rapidly for 10 minutes. Stir often and watch bottom to prevent burning. Side note this will splatter a bit, wearing long sleeves is a great idea to prevent tiny drops of hot jam landing on you.

To self set the jam spoon out a small amount and put in fridge until cold.  If it is ready it will form a skin,and it should wrinkle if you poke it.

If it is still runny or fluid continue to boil. And re-test every five minutes!

Once it is ready, remove from heat and let rest for 10-15 minutes.

At this point get you STERILIZED jam jars ready, if you do not know how to do this. See below. Or whatever air tight container you will be storing this in.

Slowly, and carefully because fruit will still be warm and sticky, pour into jam jars. Sealing with air tight lids. if you plan on actually canning these, this is when to do so.

Let sit in fridge overnight to ensure a full set and best taste before use!



Always wash jams jars in hot soapy water. Drain and air dry upside down, do not towel dry.

Carefully place jam jars upside down in a oven

Heat at 300 degrees for 15 minutes

Carefully remove jam jars and place on a clean, dry towel upside down until needed.

Do not touch rims when filling or moving.