Jam is good on crackers and great in your PB sandwich. You can put it on waffles and pancakes or maybe just a slice a toast.
It might be one of the greatest inventions of all time but for some reason, us humans stopped making it ourselves?! We started relying on large companies to mass produce this stuff (like most things) which means your jam is being touched by hundreds of people and made with a ton of unnecessary ingredients before it even hits your face!
I should point out – this isn’t the fault of these big companies, they think they’re helping us and I’m sure they make millions a year off us. Fact is, most preservatives and additives are simply meant to extend the shelf life because that’s how they’re able to distribute worldwide and sell into large chain stores for our consumption.
That said, like most foods, you can make JAM right at home and it might not last as long but it’s way more delicious and healthier for you and the family. Plus it’s so good, you don’t need it to last more than a couple weeks.
HERE’S WHAT YOU NEED:
- Fruit(s) of your choice, the steps are the same no matter what.
- 2 pounds of a mix of strawberries, blueberries and raspberries.
- 4 Cups of Cane Sugar (other substitutes may change taste)
- 1/4 cup of fresh squeezed lemon juice
Note: about 1/2 pound of fruit could make mason jar full of jam.
HERE’S WHAT TO DO:
In a wide bowl, crush strawberries, raspberries and blueberries in batches until you have 4 cups of mashed berries.
In a heavy bottomed saucepan, mix together the fruits sugar, and lemon juice and place on stove under low heat.
Throughly stir the fruit until the sugar is dissolved. Increase heat to high and bring the mixture to a full rolling boil.
Once Boiling, stir the mixture often, until it reaches 220 degrees F (105 degrees C) and it’s just that easy!!
Your jam is now done but don’t eat just yet! Be sure to give it a little taste to try how good it is, duh!
Transfer the jam to hot sterile jars (we love using mason jars) but leave about 1/4 to 1/2 inch headspace in the jar then seal (see below).
Process in a water bath if the jam is going to be eaten right away but don’t bother with processing if you plan to eat cold (or later). Just refrigerate for a few hours before enjoying.
Note: Because these aren’t full of preservatives, the jam will be more difficult to get out of the jar later on. So before consuming, we recommend letting it sit out in room temperature for a few minutes, scoop out the amount you want and maybe microwave for 20-40 secs to soften before spreading on bread, crackers, etc.
Most jam will stay fresh for about 3 weeks in the refrigerator, do not leave out in room temperature for hours at a time – remember, this is fresh fruit!
Shout out to my wife Brenda for ALWAYS helping me make this and experimenting with different jams, there’s never a “bad one” 🙂
Try making some jams at home and tag me on Instagram to see who has the better JAM! Follow me on Instagram at @theberardo