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Fruit jam

August 19, 2012

There’s no use making excuses.  My mind wandered and moved on as it so often does. Blogging became a chore as I pressured myself to produce one every day and truth be told, I love blogging which is why I’ve decided to come back and share recipes just when the mood arises.  No sweat…easy peasy.

Hope you’re all still out there because it’s been a crazy cooking August for me.  Unlike last summer, I’ve not been to one Farmers market where I would stock up and then spend the week trying to use it all up.  Now that we live in the city, fruit and vegetable vendors are within walking distance so I just pick up what I feel like that day and just go with it. See? no pressure. This summer I’ve had the crazy urge to can.

I’ve been on a rampage to bottle whatever I can think of and today it’s jam (actually it’s been jam for 2 weeks). I started with strawberry and then blueberry and today it’s a fruit mixture. The goal with each has been to add less and less sugar. Did you know a regular batch of jam calls for 6 to 7 cups of sugar? That just hurts my teeth thinking about.   So here’s what I did.

Fruit jam

12-13 cups of fruit (I used blueberries, raspberries, strawberries, plums and peaches)

1 cup of sugar

10 packets of stevia

1 package of light pectin (the light pectin allows for much less sugar so be sure not to use regular)


Add berries to a large heavy sauce pan. Peel peaches and remove stone. Roughly chop. Do the same with the plums but don’t peel them as they contain pectin which further thickens your jam.

Add the sugar to the pot and stir.  If you prefer not to use stevia, you can add another 1/2-1 cup of sugar. Bring this to a rolling boil and using a potato masher, crush the fruit to the desired consistency. I used my immersion blender but next time I’d do it by hand because it pureed the jam too much and I would have preferred more chunks of fruit. It’s up to you.

Once the mixture comes to a rolling boil, sprinkle your pectin over it, stir well and bring it back to a rolling boil for 1 minute. Remove from the heat and skim off most of the foam (you can still eat this later) ladle into your prepared jars. I’ve added a link on the basics of canning.   If you do decide to join the crazy world of canning then one thing you’ll notice is that the new method (at least new to me) of sealing jars is by pressure cooker.  I’m still just boiling my jars for 10-15 minutes and that works fine but if you have a pressure cooker then lucky you because there are so many more canning recipes out there that are not recommended by simply boiling the jars.   I’m considering a pressure cooker but they scare me. I have images of the top blowing off and going through my ceiling…silly I know.

Hope you’re having a great summer. Maybe I’ll come back again this week. 🙂

7 Comments leave one →
  1. John Sepa permalink
    August 19, 2012 12:57 pm

    YAY!! And I say again in Yelly font YAY!!!

  2. August 19, 2012 7:02 pm

    Glad your back! We have been eating your strawberry jam all week, its delicious and you would never know it has less sugar 🙂

    • August 19, 2012 8:06 pm

      lol! I’m just kinda back…may just show up every once in a while. Glad you like the jam because there’s plenty more where that came from

  3. Sandra permalink
    August 20, 2012 9:05 am

    Yay! You help the cooking impaired!

  4. Lisa Pritchard permalink
    August 20, 2012 9:48 am

    Glad you’re back!

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