Fall Fruit Jam Recipes
FALL FRUIT JAM
I haven't made this yet, but am putting it here for future use. This recipe does not use added pectin since there should be enough natural pectin in the fruit. It seems fairly easy for a jam recipe. NOTE: Prep time does not include the time it takes to prepare jars. When I make jam, I usually stir in a pat of butter to cut down on the foam. I also keep a package of pectin (Certo) on hand if for some reason my mixture doesn't jel. I add this 1/4 of the package at a time & boil for 1 minute more, repeating if necessary. I also keep extra jars, lids and rings on hand. I've learned to "be prepared" for any "emergency"!
Provided by Sweet PQ
Categories Apple
Time 45m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Combine fruits in a a large pan & cook over "low" heat until soft. This should take about 15 minutes.
- Stir in lemon juice & sugar, making sure sugar dissolves.
- Bring to a boil & continue to boil, stiring frequently, for about 15 minutes, or until the mixture thickens and reaches the jel stage (coats a spoon).
- Remove from heat and skim off foam.
- Pour into hot, sterilized jars. Seal and cool.
Nutrition Facts : Calories 765.1, Fat 0.5, Sodium 1.4, Carbohydrate 197.8, Fiber 5.6, Sugar 189.1, Protein 1.5
ANY FRUIT JAM
Here is the foundation recipe for easy, fast jam. Take a pound of your favorite fruit, a quarter-cup of sugar, some seasonings and a few other ingredients, and cook until thick. That's it. Store it in the fridge, where it will keep at least a week. Your breakfast just got way more delicious.
Provided by Mark Bittman
Categories condiments
Time 1h
Yield About 1 1/2 cups
Number Of Ingredients 5
Steps:
- Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
- After a minute or so, add 1/4 cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
- Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick - 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
- Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.
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