Annie & Skyler It’s that time of year again, Orbiters. The summer fruit is ripening in mass quantities and, if you’re like us, you feel some jam sessions coming on. So we’re sharing with you the BEST and EASIEST jam recipe you’ll ever make.
Jams, jellies, and the like all rely pectin. This natural, fruit-based thickener is what gives your end product its gelled, luscious texture. While there’s nothing wrong with adding store-bought pectin to jams and jellies, we appreciate the simplicity and versatility of making jam the old-fashioned way—with an easy, slow simmer to achieve the perfect texture, no added pectin needed. This method also concentrates the fruit flavor and never fails to result in the most delicious end-product. See the list of fruits below that naturally contain enough pectin to jam out this way.
And by using a simple ratio of sugar to fruit, you can make any amount of jam you want. If you’re making a big batch, can it in a boiling-water canner. Or if you’re making only a few cups of jam, just pop it in the fridge and skip the canning step.
Now for the best part: YOU choose the flavor! We love to mix and match fruits for depth of flavor. For the thickest texture and a balanced flavor, we recommend using a combo of ripe and less-ripe fruit. And if you like a spicy jam, go ahead and toss in a little minced jalapeño pepper or some hot sauce. Or give it a hint of warm spice by adding freshly grated nutmeg, or ground cinnamon or cardamom. Even stir in splash of wine or whiskey! Or swirl in chopped fresh herbs after simmering. Sky is the limit, y’all!
Picking a Pot Choose a nonreactive pot, such as one made from stainless steel or enameled cast iron, that has a heavy enough bottom to prevent the fruit from sticking and scorching.
Favorite Jam-Friendly Fruits Choose one or more fruits from this list for the most successful jam session. For maximum thickening power in your jam, be sure to include some underripe fruit in your mix, which will add the most pectin.
• Apples
• Apricots
• Aronia berries
• Blueberries
• Cherries
• Cranberries
• Currants
• Gooseberries
• Peaches
• Pears
• Plums
• Raspberries
• Rhubarb
• Strawberries
Pick-a-Fruit Jam
Ingredients
- Fruit, such as berries, cherries, and/or peaches (see list above)
- Natural cane sugar or regular granulated sugar
- Water
Instructions
- Pit, stem, and/or chop fruit as needed. Weigh the prepared fruit, then place in a heavy-bottomed, nonreactive pot (such as a stainless steel or enameled pot). Weigh enough sugar in a bowl to equal the weight of the fruit. Add about 1 cup of the sugar and ½ cup water to the pot. Bring mixture to boiling, stirring occasionally. Reduce heat and simmer, covered, until fruit is very soft, about 20 minutes. If a smooth jam is preferred, puree mixture using an immersion blender then, if necessary, run through a food-mill to remove any undesirable skins or seeds; return fruit mixture to pot.
- Add the remaining sugar to pot. Return mixture to boiling, stirring occasionally. Reduce heat to low and simmer, uncovered, until jam is luscious and thickened, 30 minutes to 1 hour 30 minutes. To check doneness, the jam should reach 220°F on a candy thermometer (or place a small amount on a plate in the freezer for about 5 minutes, if the mixture gels, it's ready). This time this step takes will depend on the natural pectin in the fruit.
- Ladle into sterilized half-pint canning jars. Cover and process in a boiling water canner 5 minutes. Remove and let cool; check seals. (Or to skip the canning step, ladle into jars, cover, let cool to room temperature, then refrigerate.)
