Fresh Fruit Jam

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From: EatingWell Magazine May/June 2009

Nothing beats the taste of fresh fruit jam. And when you make it yourself, you can control the amount of sugar used.

Ingredients 96 servings

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Original recipe yields 96 servings
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  • 12 cups prepared fresh fruit, peeled if desired (see Tip)
  • 1-2 cups granulated sugar , or brown sugar (see Note)
  • 1/2 cup water
  • 1 1.75-ounce packet “no sugar needed” pectin , (see Note)

Preparation

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  1. Combine fruit, sugar to taste and water in a Dutch oven. Bring to a vigorous boil and crush fruit with a potato masher until desired consistency. Add pectin in a steady stream, stirring constantly. Stir until the pectin is dissolved. Bring to a full rolling boil (a boil that cannot be "stirred down"), stirring constantly. Boil, stirring, for 1 minute. Remove from the heat.
  2. If freezing or refrigerating, ladle the jam into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until set, about 24 hours, before refrigerating or freezing. Or process in a water bath to store at room temperature (see Tip).
  • Make Ahead Tip: Store in the refrigerator for up to 3 weeks, in the freezer for up to 1 year or at room temperature for up to 1 year if processed in a water bath.
  • Equipment: Six to eight 8-ounce canning jars
  • Tip: How to Prep & Measure Fruit—Berries: Remove stems; hull strawberries. Measure whole. Cherries: Remove stems and pits; halve. Measure halves. Peaches, Nectarines & Plums: Peel if desired. Cut into 1/2-inch pieces; discard pits. Measure pieces. Apples, Pears & other fruit: Peel if desired. Quarter, remove seeds and cut into 1/2-inch pieces. Measure pieces.
  • To peel stone fruit, dip them in boiling water for about 1 minute to loosen their skins. Let cool slightly, then remove the skins with a paring knife. Notes: 3/4 cup maple syrup (or honey) or 1/2-1 cup Splenda Granular can be used in place of 1 cup sugar.
  • We tested Fresh Fruit Jam with “No sugar needed” pectin from Ball and Sure-Jell. We prefer this to regular pectin because you can adjust the amount of added sugar. Regular pectin cannot be used in its place because it requires more sugar to ensure a proper set. Although Sure-Jell's instructions indicate that you cannot use less sugar than called for in their recipes, we had successful results using less (as indicated in our recipes).
  • Tip: Processing in a boiling water bath ensures safe storage at room temperature for up to a year. For step-by-step pictures and instructions, go to eatingwell.com/kitchentips.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 12 calories; 0 g fat(0 g sat); 0 g fiber; 3 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 2 g sugars; 1 g added sugars; 3 IU vitamin A; 12 mg vitamin C; 3 mg calcium; 0 mg iron; 1 mg sodium; 32 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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