Sunday, September 9, 2012

Making Jam

When checking Buttercup's Blog this morning, I read that she wants to make her own jam.  Here is a recipe from Cook's Illustrated that I have made several times, usually when I end up with more strawberries than I can possibly use.

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Easy Fresh Fruit Jam
Published July 1, 1998, Cook's Illustrated.

Makes 2 1/2 cups
The jam will continue to thicken as it cools, so err on the side of undercooking. Overcooked jam that is dark, thick, and smells of caramelized sugar cannot be saved. Note: Because of its reduced sugar amounts, this jam cannot be canned.


  • 1pound fruit fresh, (prepared according to chart below), about 3 cups
  • Sugar (amount according to chart below)
  • 2 tablespoons lemon juice from 1 lemon


  1. Set small bowl over larger bowl of ice water; set aside.
  2. In 10- or 12-inch skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary, until mixture begins to look syrupy and thickens slightly, about 5 minutes for strawberries and apricots and 8 to 9 minutes for plums, peaches, and nectarines; remove from heat. Spoon 1/2 teaspoon fruit mixture into bowl over ice water; allow to set for 30 seconds. Tip bowl 45 degrees to one side; jam should be a soft gel that moves slightly. If mixture is liquid and runs to side of bowl, return skillet to heat and cook, stirring constantly, 1 to 2 minutes longer; then repeat test. Cool jam to room temperature before serving. (It will keep, covered and refrigerated, for up to two weeks.)

1 comment:

  1. Denise, many thanks. This is probably the easiest possible and it looks delicious.


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