Easy Breezy Summer Jam
"A quick and easy recipe for beginning canners that makes great use of fresh summer fruits with a bright touch of ginger heat. If you are not experienced with water-bath canning, this jam also freezes very well. Use your favorite stone fruits, but most firm fresh fruits work out just fine. Most recently I used a 50/50 mix of Santa Rosa plums and white peaches. This also makes a wonderful host or holiday gift."
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
7 1/2 pints
- Serves:
- 112
ingredients
- 4 cups fresh fruit
- 1 tablespoon grated ginger
- 2 tablespoons fresh lemon juice
- 1 (1 3/4 ounce) package dry pectin
- 5 1⁄2 cups granulated sugar
directions
- When picking out the fruit you want to use, eyeball the amounts of whole fruit; you want to end up with 4 cups total of the fruit.
- If using stone fruits (peaches, plums, apricots, nectarines) drop whole fruit into boiling water for about a minute, then plunge fruit into ice water until cool enough to handle.
- Peel and pit fruit; roughly chop, then mash or pulse in food processor to desired texture. Transfer to a 4- to 6-quart pot and stir in ginger and pectin. Bring to a boil over medium-high heat and cook for one minute, stirring. Stir in sugar, return to boil, and cook for about 2 more minutes before removing from heat.
- Ladle into sterilized jars or freezer containers, leaving 1/4-inch headspace. Process in water bath canner for 10 minutes or place in freezer.
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RECIPE SUBMITTED BY
Semi-professional--have worked in restaurants for 25+ years and working in the kitchen is my best therapy. I love to try new and different ingredients and techniques and parse out most of my experiments to friends & family and any other willing guinea pigs.
My favorite cookbook, right now, is "The Art of Simple Food", by Alice Waters--amazing recipes, information and advice for any level of cook.
Here in the desert, you've gotta try Wangs, Roscoe Grill, Copley's, Tyler's...to name a few.
My all-time favorite restaurant is Huggo's on The Big Island of Hawaii--the food is pretty good, but the ambience & location are what put it over the top.
