DIY – Simple Homemade Jam


jam

My Home-made Peach Jam

This is a jar of some “DIY fast-and-easy peach “jam” or “preserves”. I’m using the quotation marks because it is not the fully “preserved” type that will last months and months. Rather I make this to keep in the fridge, aka “refridgerator jam”. Its EASY and DELICIOUS, fast and much cheaper than store jams. You can make it in half hour. 97210-turbinado-sugar

      Of course one could make this with Trader Joe’s very nice

TURBINADO RAW SUGAR

    Or that plus half plain sugar…experiment!

Here’s a basic recipe:

Buy some fruit. It should be fairly ripe. To make these fast jams, I usually buy the “quick sale” stuff at the supermarket that is over ripe, not perfect looking…but this is exactly what is perfect for making jam. Fruits: you can use peaches, nectarines, plums, pears, figs, strawberries, other berries. Have a fresh lemon on hand too. Sugar – Trader Joe’s sugar is perfect. But honestly almost any sugar will do (real sugar not fake). What matters is that you need to cook this a fairly long time. Use a heavy sauce pan.

    Its not a hard and fast recipe. More like a basic recipe / ratio with many, many variations.

    SIMPLE HOMEMADE FRIDGE JAM

    Ingredients: About 1-2 lbs of fruit. Eg – Peaches, about 6 large.
    Wash and cut up the fruit into small pieces. I do this directly into the pan. I throw in the pits too (will fish out later, or not) as I think they have natural pectin which will help with the ‘jelling’. I put about 1/2-cup to 1 cup of sugar. While that may sound like a lot its not, as it will all cook down, and the sugar will make it jell in this recipe.
    Cook the mixture at a medium-high heat. You want a low boil that will not boil over (your pan should be big enough so that it has high sides and room). Watch it. Cook it stirring occasionally, for about 40-45 minutes total. Check it and stir it every 10 minutes. What you want is for it to all fall apart, and the fruit to mostly disintegrate. What looked like a lot of fruit will become a much smaller amount after its cooked down. At the end, I squeeze in half a lemon or lime’s juice. Let it cool, place in a jar and refrigerate for a few hours. It should thicken up. Use within a few weeks. This won’t be hard, trust me! It probably won’t last that long.

Melissa Clark of the NY Times has a wonderful recipe for jam here which you can use to experiment more with…