I love jam; who doesn’t? Probably only lizard people trying to pass themselves off as humans. I love it, but store bought jam is a) expensive, b) almost always has corn syrup in it, and c) isn’t as good. However, jam making can be a bit of a chore. But thanks to my sister, Isabella, I found a good recipe for making small batches of jam, and its sugar content it much lower than most jams, yet it is still sweet and wonderfully fruity!
- 1 pound fruit, fresh or frozen (weighed after pitting, peeling, or cutting if appropriate)
- 2 to 4 tablespoons water
- 1/4 to 1/2 cup sugar or honey
- 1/2 teaspoon fresh lemon juice, or more to taste
- Optional: herbs, spices, other flavor additions
- Combine the fruit and water in a heavy-bottomed pan and set over medium heat. Bring to a low boil, cover the pot, and reduce the heat to medium low. Cook, stirring every few minutes, until the fruit breaks up into sauce, 10 to 15 minutes. (My personal note: so far I have only used strawberries with this recipe, and they do not break down completely. I used my handheld blender to purée them.)
- Uncover the pot and stir in the sugar or honey. Raise the heat to medium and continue to cook, uncovered, stirring often to prevent the jam from burning on the bottom of the pot, until the sauce thickens, 15 to 20 minutes. Stir in the lemon juice. Taste, and adjust for sweetness if necessary. Allow to cool and transfer to a jar. If you’ve added whole spices, you can either remove them now or leave them in the jar to continue to infuse the jam for a stronger flavor.
I tripled the recipe, and ended up with three pounds of jam (feels a bit odd to think of jam in pounds, but there you are). I also used much more lemon juice: it really ended up being more a strawberry-lemon jam, which was fine with me, as lemon is one of my favorite flavors. If you aren’t going to use it fairly quickly, you should freeze this jam to help it keep.