Making jam at home is easy as pie, and a great way to use fresh fruit for another several weeks! If you have pectin on hand to thicken your jam, you can add a teaspoon or two of it to these recipes while they boil, but if not, you could also try a tablespoon of cornstarch instead.
As far as sugar content is concerned, jams need sugar not only to set and achieve jam-like consistency, but to preserve the jam and keep it from going rancid in just a few days. You could also use honey, though many believe the honey flavor overpowers the fruit flavor. Usually sugar and jam are matched pound for pound, but for a much less sugar-intensive version, you can do about a cup of sugar for every 4 cups of fruit. The consistency will be a bit thinner, but the flavor will still be fantastic and fruity, without the extra sugar! It’s also useful to include a few tablespoons of a citrus juice, like lemon juice, lime juice, or orange juice.
Whatever fruit you want to use, make sure it’s been broken down with a rough chop, then put it in a pan over medium heat with the sugar and citrus juice. Let it boil for about ten minutes or until reduced significantly, then transfer to a very clean Mason jar or Tupperware container. It should keep for a few weeks in the fridge!
Blueberry Lemon Jam
This jam is a classic spread for breakfast, and the pectin in blueberries makes sure that it’ll hold up well as a jam. Great on breakfast breads as well as French toast and pancakes!
1 quart of blueberries (about 4 cups)
¼ cup lemon juice
zest of 1 lemon
1 cup of sugar
Whiz blueberries through a food processor for a few pulses and then transfer to large saucepan over medium-high heat. Stir in the lemon juice, zest, and sugar, stirring frequently to get it all incorporated. When it bubbles all over and has significantly reduced (about 10 minutes), it will be done. If it needs thickened, try using a tablespoon of cornstarch.
Strawberry-Limeade Jam
This jam definitely brings the bright flavor of summer to mind with a tropical, limey twist. Enjoy on toast, biscuits, or scones, or stir into vanilla ice cream.
1 quart (about 4 cups hulled and halved) strawberries
¼ cup of lime juice
zest of 1 lime
¾ cup of sugar
Pulse strawberries in the food processor or blender until they are roughly pureed, and transfer to a large saucepan (or wide, deep skillet) over medium high heat. Stir in the lime juice, zest, and sugar, and stir frequently. When it bubbles all over and has significantly reduced (about 10 minutes), it will be done. If it needs thickened, try using a tablespoon of cornstarch.
Another way to preserve fruits as a breakfast condiment is to take it through the steps above with one change: before boiling the fruit, pass it through a food mill (or a food processor until liquefied) and then continue the steps. When that liquid mixture reduces and thickens, it’ll become fruit butter (think apple butter). You could also just pulse a room-temp stick of butter in the food processor with the fruit of your choice (think raspberries and butter), then scrape onto wax paper, roll, twist the ends, and refrigerate. It’s great on French toast, muffins, or pancakes!
Dress Up a Plain Suit
