Nothing says summer like a plump blackberry or a juicy peach. As fall approaches, we start getting nostalgic about fruit at peak levels of ripeness. Here are a couple of quick and pectin-free jam recipes that will help you preserve (pun intended) the fruity sweetness of summer.
Strawberry Jam
Total Time: 45 min
Prep: 10 min
Cook: 25 min
Cooling: 10 min
Yields 4 pints
Ingredients:
4 cups sugar
2 lemons, zested and juiced
3 pints fresh strawberries, hulled and halved
Note: if using frozen strawberries, defrost the night before
Put a small plate in the freezer and chill. In a saucepan, combine the sugar, lemon zest, and lemon juice and cook on low heat for about 10 minutes, making sure the sugar is fully dissolved. Add the strawberries and cook over low heat for an additional 15 minutes, until the berries have released their juices and the mixture reaches a slow boil. Cook until it gels: test this by sliding a small amount of the juice across the chilled plate with a spoon or finger. The mixture is ready when it gels. Pour mixture into pint-sized canning jars (about 4) and let cool for 10 minutes. Refrigerate and use within 1-2 weeks.*
Tip: Enjoy on toast, crepes, or swirled in Greek yogurt.
Stone Fruit Jam / Peach Jam
Total time: 45 min
Prep Time: 10 min
Cook Time: 25 min
Cooling: 10 min
Yields: 3 cups
Ingredients:
1 pound ripe fruit (approx. 5 peaches or 9 apricots or 5 nectarines or any combination thereof), peeled, pitted, and roughly chopped
1.5 cups sugar
3 tablespoons fresh lemon juice
In large saucepan combine fruit, sugar, and lemon juice over medium-high heat. Bring to a boil and cook about 15 minutes, stirring often. Mixture will resemble a thick syrup.
Remove mixture from heat and let cool for 10 minutes. Refrigerate and use within 1-2 weeks.*
Tip: Enjoy on toast or crackers along with your favorite cheese spread.
* While we prefer to immediately refrigerate these jams and enjoy them within 1-2 weeks, you can preserve the sweet bounty for the winter months by following your preferred method for safe canning, making sure that all equipment is clean and properly sterilized. Refer to USDA canning guidelines.
