Now, I want to give full disclosure: this isn’t a recipe for canning. Like “freezer jam,” you can keep this jam in the fridge for about 1 month, or keep in the freezer and thaw out in the fridge (again, just for 1 month). What I like most about the recipe is that it’s super-simple, requiring only fruit, a mound of sugar (the amount depending on the type of fruit), and a box of fruit pectin. (I use “Sure Jell.”)
Last year I made a peach freezer jam that was tasty, but liquidy (perfect for pancakes, clafoutis, ice cream and biscuits). Freezer jams have the same ingredients, with the benefit of simpler instructions and faster cooking times, resulting in a jam that is less set and tastes more fruity. I tried to make this jam more marmalade-like — a firmer set with more of a cooked fruit taste. Here are my methods:
Ingredients:
2 cups satsumas/clementines
4 cups evaporated cane sugar
1 pkg. fruit pectin
1 large mason jar (that will hold 5+ cups)
Methods:
1. Wash and rinse glass container(s) with tight-fitting lids. (Note: this is not an adequate sterilization method if you’re canning.)
2. Peel 2 cups worth of satsumas/clementines. Pulverize in a blender or food processor; leave chunky; don’t puree.
3. Measure exact amount of sugar in a separate bowl and set aside. Reducing sugar or using sugar substitutes will result in set failures. (Note: you can try “for less” or “no sugar recipes” for no or low-sugar jams and marmalade.)
4. In a medium-sized pot, stir 1 box fruit pectin into fruit and bring to a rolling boil on high heat, stirring constantly.
5. Stir in sugar quickly. Return to a full boil and boil for 1 minute, stirring constantly. Remove from heat.
6. Ladle into jars and leave 1/8” of space at the top. Cool to room temperature and refrigerate. This recipe made approximately 4-5 cups of jam.
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