Did you know you can make jam in about 30 minutes and control the amount of sugar that goes in it? With less sugar it won’t be quite as thick but it’s still delicious on toast, in a bowl of yogurt or my favorite, drizzled over vanilla ice cream. Any berry or stone fruit works great here. For this batch I used plums, 1/2 c sugar, and added a few pink peppercorns from a tree on our street.
Ingredients:
1 lb. stone fruit or berries
1/4 - 1 c sugar
juice of one lemon
Method:
Cut fruit into chunks and place in heavy bottomed pot with 1/4 c - 1 c sugar (depending on how sweet/thick you want it) and the juice of one lemon.
Roughly mash fruit with a potato masher or whisk.
Bring mixture to a boil and cook 20-30 minutes, stirring frequently until mixture is jammy and somewhat thick.
Remove from heat, let jam cool slightly and then transfer to two 8 oz jars.
Store in the refrigerator up to 3 weeks.
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