Fruit Jam

Fruit Jam

Ripe fruit cooked down with sugar and lemon juice into a glossy, spoonable preserve.

Total 1 hr Makes 16 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This small-batch jam turns fresh fruit into a thick, glossy spread through slow simmering and a splash of lemon juice for brightness and set. It works with berries, stone fruit, or a mix, and keeps well in the fridge or can be processed for longer storage, making it ideal for toast, pastries, or stirring into yogurt.

Ingredients

  • 4 cups fresh fruit (berries, peaches, or plums), chopped and pitted as needed
  • 1 1/2 cups granulated sugar
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1 pinch salt

Method

  1. Wash the fruit, then hull, pit, or peel as needed and chop into small, even pieces.

  2. Combine the chopped fruit, sugar, lemon juice, lemon zest, and salt in a 6-quart saucepan and stir to coat the fruit evenly.

  3. Let the fruit mixture sit at room temperature so the sugar draws out the juices.

  4. Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.

  5. Reduce the heat to medium and simmer, stirring frequently and skimming any foam, until the fruit breaks down and the mixture thickens.

  6. Test for set by spooning a small amount onto a cold plate; if it wrinkles when pushed with a finger after a minute, it is ready. If not, continue simmering and testing every 5 minutes.

  7. Remove the jam from the heat and ladle it into clean jars, leaving 1/4 inch of headspace.

  8. Let the jars cool to room temperature on the counter before sealing with lids.

  9. Refrigerate the jam and use within 3 weeks, or process the jars in a boiling water bath for longer shelf storage.

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    Fruit Jam

    This small-batch jam turns fresh fruit into a thick, glossy spread through slow simmering and a splash of lemon juice for brightness and set. It works with berries, stone fruit, or a mix, and keeps well in the fridge or can be processed for longer storage, making it ideal for toast, pastries, or stirring into yogurt.

    1 hr 16 oz 70 cal

    Ingredients

    • 4 cups fresh fruit (berries, peaches, or plums), chopped and pitted as needed
    • 1 1/2 cups granulated sugar
    • 2 tablespoons lemon juice, freshly squeezed
    • 1 teaspoon lemon zest
    • 1 pinch salt

    Method

    1. 1

      Wash the fruit, then hull, pit, or peel as needed and chop into small, even pieces.

    2. 2

      Combine the chopped fruit, sugar, lemon juice, lemon zest, and salt in a 6-quart saucepan and stir to coat the fruit evenly.

    3. 3

      Let the fruit mixture sit at room temperature so the sugar draws out the juices.

    4. 4

      Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.

    5. 5

      Reduce the heat to medium and simmer, stirring frequently and skimming any foam, until the fruit breaks down and the mixture thickens.

    6. 6

      Test for set by spooning a small amount onto a cold plate; if it wrinkles when pushed with a finger after a minute, it is ready. If not, continue simmering and testing every 5 minutes.

    7. 7

      Remove the jam from the heat and ladle it into clean jars, leaving 1/4 inch of headspace.

    8. 8

      Let the jars cool to room temperature on the counter before sealing with lids.

    9. 9

      Refrigerate the jam and use within 3 weeks, or process the jars in a boiling water bath for longer shelf storage.