About a month ago, I was on a quest to find a jam recipe that didn't use pectin or require canning since I do not yet own equipment for that. I was overjoyed to discover a simple and easy recipe using strawberries, blueberries, blackberries, raspberries, or peaches! This jam keeps for up to three months in the refrigerator and is delicious on homemade bread or biscuits, and can also be used to sweeten your homemade yogurt.
Ingredients
1 lb. of fruit, trimmed and chopped
1/4-1/2 cup sugar
1 Tablespoon lemon juice
Directions
Clean and cut your fruit. For strawberries, simply cut into chunks. If using peaches, weigh them after trimming and removing the stone since you need exactly one pound of peaches for the recipe. (This could be up to 2 pounds of uncut peaches.) For blackberries, blueberries, or raspberries, simply wash the fruit; no cutting is necessary.
Add your chosen fruit, sugar, and lemon juice to a 3-quart saucepan. Stir to mix well. Cook on medium heat for 10 minutes, stirring occasionally.
Remove from heat, and using an immersion blender or hand mixer, crush/mix the fruit until desired consistency is reached. Return to medium heat and stir often until the mixture reaches 220 degrees, about 15 minutes.
Remove from heat and allow to cool completely before pouring into a glass container or jar. Store in the refrigerator for up to three months.
Note: If you use frozen fruit, you do not need to thaw it before cooking. Using frozen fruit can add about 10 minutes of additional cooking time.
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