Homemade jam is one of my favorite condiments to make during the summer! This particular recipe uses a simple ratio of three parts sugar to four parts fruit (3:4). This means that you can make a massive batch of jam using 0.75 lbs of sugar and 1 lbs of fruit, or a small batch consisting of 3/4 cup of sugar to 1 cup of fruit. Use any ratio you like to get the amount you want.
Jams get their consistency from pectin and acid. Pectin is a complex starch that serves as a natural gelling agent. Adding an acid such as lemon juice helps to extract additional pectin from fruit, enhancing its gelling properties.
As the jam cooks, the sugars will also caramelize while the natural pectin from the fruit will help thicken the jam into a consistency that is spreadable and rich in color. The taste is life changing.
FRUIT THAT WORKS WELL WITH THIS RECIPE
WHY YOU’LL LOVE THIS RECIPE
- Can be used with any fruit
- Only 4 ingredients
- Versatile and can make almost any jam
- Cooks in 25 to 35 minutes
Small sauce pan
Basic Fruit Jam
- 20 oz (565g) fruit, whole or cut small
- 15 oz (425g) cane sugar
- 1 tbsp (15ml) lemon juice
- Pinch of salt
Place all of the ingredients into a medium pot. Bring everything to a simmer, mixing the contents thoroughly until the sugar has dissolved.
Allow the jam to simmer on low heat, uncovered for 30 to 35 minutes.
Test the readiness of your jam by taking a dime sized amount of it and placing it into a cup of ice water. If the jam clumps together (or has the consistency that you like) then it is ready.
Take the jam off of the heat and allow it to cool for at least 15 minutes.
If you happen to overcook your jam, and it becomes too stiff as it cools, loosen it with water a tablespoon at a time until it reaches the consistency you prefer.
Pour the contents into a glass jar or food safe container. This jam is unpasteurized and will keep in the refrigerator for 3 to 4 weeks.
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