I used to think it was crazy when my mother made homemade jam, but I always loved eating it! This jam is easy to make but is time consuming. You have to wash and trim a lot of fruit and simmer for a very long time. It's worth it! It tastes so much better than store bought!! Additionally there is less added sugar than store bought jams; and all natural ingredients and flavors.
It's delicious and made with real fruit - Sean M.
Now let's jam on it (-;
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Equipment and Tools
Food Processor - My favorite is Braun. I've had one similar to this one for over 15 years!
Deep pot
Stove
Scale - Critical for this recipe. I've used this scale for a year now and it works well and is a great price!
Tips
Doneness check - Do not skip the step of putting a small plate in the fridge. It is important in order to check that your jam is indeed jammy
Sugar level - After several experiments we learned that 25% sugar is the minimum to be sweet enough. It may be borderline for you. If you are used to store bought jams you may want to try 30% sugar the first time.
Pot - choose a tall pot so that fruit doesn't stain surrounding areas. The fruit mixture needs to be softly boiled in order for it to turn to jam
Fruit - you can use fresh blackberries instead of frozen. Wash them first.
Time Saving and Meal Planning Tips
Use all frozen fruit
Recipe for Fruit Jam with No Pectin and Low Sugar
1: Ingredients
400 grams strawberries, washed and trimmed
200 grams frozen blackberries, thawed
200 grams blueberries, washed
200 grams sugar
4 whole pepper corns (optional)
2: Directions
Sanitize jars - Put two jars and caps in an oven and heat oven to 225°F (~110°C. Leave at temperature for 5-10 minutes. Turn off oven and let cool inside the oven while making the jam.
Put small plate in refrigerator
Put all fruit in food processor or blender and mix until smooth
Add sugar and peppercorns and mix until blended
Pour mixture into a pot and soft boil (medium to high heat) for 20 minutes. Make sure to see bubbles.
Check if jam is ready but putting a spoonful on a cold plate. Then part it with a butter knife and if the jam doesn't run into the part then jam is finished. If jam does run, boil for another 10 minutes and repeat check. If it's still not done increase the stove temperature until you see bubbles
Take out jars from oven; handle carefully if still warm, with proper heat resistant gear
Pour into sanitized jars and close lids.
When cool put in refrigerator.
3: Mix it up
Add 1/2 to 3/4 tsp of cinnamon if you are a cinnamon-lover. You can also add a teaspoon of finely chopped basil toward the end of cooking.
4: Serving suggestion
Great with any bread including the one in this this post,
5: Storage
Store in refrigerator. If jars are properly sanitized jam will last for a few months
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