Would you like to make the best homemade jam easily? Summer sensations preserved for a rainy, cool or wintry day. if you are not a regular jam-maker, you may be surprised at how quick and simple it really is.
Fresh summer picked berries. Raspberries, strawberries, blueberries and even peaches! Delicious, mouthwatering, old-fashioned flavors captured in small glass jars and capped for a winter day. (If you can wait that long.)
This recipe is a blend of blueberries, raspberries, and one dripping ripe peach, gently simmered until all they offer is easily and perfectly blended into summer’s very own opus.
I admit, putting up food can be arduous and even overwhelming at times, but making your own homemade jam is as easy as pie and just plain gratifying.
Not to change the subject, but I also have a sweet pickle recipe that is for the refrigerator and is quick and easy as well. A great way to deal with cucumbers on the run. (You . . . that is, not the cucumber!)
Now, back to the glories of jam . . .
I would imagine to the kings and queens of old ~ jam was a delicacy. Just as I can imagine bards singing the praise of earth’s offerings in the form of the berry, and ladies of the house desperately trying to catch and preserve even a fraction of this brief and fleeting moment in time.
As you can see, I really like jam. And summer. And the bounty of the beauty that is given to us if we can see it.
How to make the best homemade jam with the ease of a pro is as follows.
One: Pick your berries and make jam as soon after as you can. Refrigerate them as soon as possible, and wash them only prior to preserving the berries. Drain very well.
Two: Have your ingredients and pot ready to go. This is a one-pot deal. Yaa!
Three: Have your jars and lids washed and ready. I used 5 – 8 oz. jam jars.
Four: Will these simply be for the refrigerator or will you can them? If you are canning, have another pot ready that is big enough to house your jars covered with enough water (1/2 inch to 1 inch of water above jars) – for boiling, and have your water hot before you cook the berries.
How to Make Homemade Jam Easily
- One good size pot, wooden spoon for stirring, jars and covers for jamming.
- 2 pints blueberries fresh
- 1 pint raspberries fresh
- 4 cups sugar I use organic unbleached.
- 2 tbls pectin I use Sure-Jell. Original.
- 1 juicy peach remove pit, peel and slice
- 1/4 cup lemon juice
- I do not follow the recipe included in the box. It calls for too much sugar and a whole box of pectin. I don't even like sugar. But . . . for this I will give in.
- Clean the berries, rinse and drain.
- Add to the pot. Heat over medium heat until softened. Use a fork to flatten down. Add sliced peach. Add the lemon juice and stir.
- Add sugar, one cup at a time and stir until all chrystals are dissolved. Bring to a boil. Boil for 3 minutes or until you have a rolling boil.
- Add pectin. Stir well and evenly. Bring the berry mixture back to a boil and boil for one minute.
- Remove from heat and allow to sit until it starts to cool. At this time you can spoon into your awaiting jars. Cap loosely and put into the refrigerator. Or -
- If you are canning, spoon hot jam into jars, cover and set carefully in your pot filled with water. Once the water has returned to boiling, you can time it for 10 minutes. Remove jars and allow time to cool. Your jars should seal within an hour or two. If they don't, simply put them in the fridge. Jam will keep for a few months in the cupboard once canned and a few weeks in the refrigerator without canning.