My SLOW JAM
I have been known to be a little fruity sometimes! I love a great snarky joke or the fashionably sensed individual wearing really fantastic shoes. This month I want to talk about the sweetest things in the world, ripe fruit. It seems that every year we get a very short window to enjoy this fruit at it’s best. The other week I went raspberry picking with my boys and we pulled some amazing fruit off the vines and I returned home to make a great Jam.
In this recipe we will discuss about what you can add to your jam to really make it sing. A really good jam needs to have balance of sweet with acidity and maybe even a little hint of savor. For more on the benefits of consuming these seasonal treat, check out Kathy’s blog, We Be Jammin
Makes 5-8oz jars of jam
2lb Fresh Fruit, washed and air dried on a paper towel
3 cups sugar
1 peel lemon rind
1 thyme stalk
1 teaspoon ginger, minced fine
1/2 lemon juiced
Pinch Chili Powder
Pinch salt kosher
1pkg pectin (optional depending on fruit selection see side note below)
- Heat fruit and sugar in large saucepot with lemon peel, thyme and ginger.
- Bring to a boil while mashing with a potato masher. (mash less or more considering how chunky you want your jam.
- Remove lemon peel and thyme stalk with tongs and discard. Bring jam up to 220 degrees Fahrenheit.
- Remove pan from heat and add lemon juice, cinnamon, chili powder and salt and bring back to a boil.(Add pectin if your fruit does not have a lot of seeds. Fruits that do not need pectin are raspberries, blackberries and strawberries.)
- Place your jam in sterilized jars and seal tight. Place in refrigerator or boil for longer preservation.
- Fridge jam can store for 30-45 days
- Shelf Jam can store for 1 year