This recipe also works well with berries. You'll need about 2 1/2 pounds of strawberries, blueberries, raspberries, or blackberries to make 5 cups of crushed fruit for berry jam.
- Total Time:
- Yield: Makes 7 cups
Photography: John Kernick
Source: Everyday Food, September 2011
- 5 cups crushed plums, peaches, or nectarines (about 3 pounds fruit), any bruised spots cut away
- 1/3 cup fresh lemon juice (from 2 lemons)
- 2 1/2 cups granulated sugar
- 1/3 cup (1.75 ounces) powdered, no-sugar-needed pectin
Thoroughly wash, rinse, and dry seven 8-ounce plastic freezer or glass jars with tight-fitting lids. You can also use zip-top freezer bags.
In a medium pot, combine fruit and lemon juice. Bring to a boil over medium-high.
In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat.
Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours.