FALL FRUIT JAM
I haven't made this yet, but am putting it here for future use. This recipe does not use added pectin since there should be enough natural pectin in the fruit. It seems fairly easy for a jam recipe. NOTE: Prep time does not include the time it takes to prepare jars. When I make jam, I usually stir in a pat of butter to cut down on the foam. I also keep a package of pectin (Certo) on hand if for some reason my mixture doesn't jel. I add this 1/4 of the package at a time & boil for 1 minute more, repeating if necessary. I also keep extra jars, lids and rings on hand. I've learned to "be prepared" for any "emergency"!
Provided by Sweet PQ
Categories Apple
Time 45m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Combine fruits in a a large pan & cook over "low" heat until soft. This should take about 15 minutes.
- Stir in lemon juice & sugar, making sure sugar dissolves.
- Bring to a boil & continue to boil, stiring frequently, for about 15 minutes, or until the mixture thickens and reaches the jel stage (coats a spoon).
- Remove from heat and skim off foam.
- Pour into hot, sterilized jars. Seal and cool.
Nutrition Facts : Calories 765.1, Fat 0.5, Sodium 1.4, Carbohydrate 197.8, Fiber 5.6, Sugar 189.1, Protein 1.5
ANY FRUIT JAM
Here is the foundation recipe for easy, fast jam. Take a pound of your favorite fruit, a quarter-cup of sugar, some seasonings and a few other ingredients, and cook until thick. That's it. Store it in the fridge, where it will keep at least a week. Your breakfast just got way more delicious.
Provided by Mark Bittman
Categories condiments
Time 1h
Yield About 1 1/2 cups
Number Of Ingredients 5
Steps:
- Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
- After a minute or so, add 1/4 cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
- Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick - 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
- Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.
BASIC JAM
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches or nectarines: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes about 5 cups
Number Of Ingredients 4
Steps:
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
SUMMER FRUITS JAM
This delicious microwave jam from Good Food reader Karen Rowe couldn't be easier to make, and it's perfect served with freshly baked scones
Provided by Good Food team
Categories Afternoon tea, Condiment
Time 20m
Yield Makes 4 small jars
Number Of Ingredients 2
Steps:
- Briefly blend the fruit and place in a large microwave-proof bowl with the sugar. Microwave on High for 3 mins, then stir well. Microwave for a further 3 mins on High, stirring after. Finish with a further 2 mins, then pour into warm sterilised jars. Once bottled and cool the jam is ready to eat. Will keep in a cool, dark place for up to 6 months. Keep in the fridge once opened.
Nutrition Facts : Calories 70 calories, Carbohydrate 19 grams carbohydrates, Sugar 19 grams sugar
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