Now that I realize how easy it is to make my own jam, I wouldn't dream of buying any! Since I don't like my jam very sweet, it is hard to find one to my liking. I don't really have a specific recipe for jam since I change it up so much depending on what I have in the fridge/freezer and what my mood is at that moment. Here I present some general guidelines that I use for a slower cooked jam and for a quicker cooked jam that uses chia seeds.
Makes about one pint
Slower Cooked Jam:
Ingredients:
2-3 cups of fresh or frozen fruit: One kind of fruit or a mixture
Sweetener: Since the fruit is already sweet, I don't add much at all if any. I might add 1-2 dried chopped fruits such as dates/apricots/figs to add a touch more sweetness if the fruit is a little too tart. I have also added 1-2 tbsp of maple or date syrup in the past as well.
2-4 tbsp liquid to get the fruit started cooking: I like to use some kind of juice to get the fruit cooking until it can exude its own juices. I have used orange and apple. I have also used water and a squeeze of lemon.
Squeeze of lemon? Sometimes I add a squeeze of lemon to brighten the fruit, but it will add a little tartness.
Spice: This depends on the fruit you use and the mood you are in. For apricot jam, I might use cardamom and anise, while for strawberry I might stick to a dash of cinnamon.
A pinch of salt
Instructions:
Place fruit in a pot on stove top and add all ingredients.
Bring to a boil and then simmer on low until the fruit is thickened stirring from time to time.
If you want a smooth jam, use an immersion blender to puree fruit. If you want a somewhat chunky jam, just use the immersion blender on half of the fruit and leave the other half chunky.
Quick Chia Jam:
Do the same prep as for slow cook jam except add 1-2 tbsp of chia seeds to the mixture. Cook until the fruit is the consistency you like. You may use a hand masher gadget to smash some of the fruit.
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