April 21, 2009 § 1 Comment
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). However, like most jams, this recipe is simple, requiring only fruit, a mound of sugar and a box of fruit pectin.
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 made this jam a bit more marmalade-like — a firmer set with more of a cooked fruit taste.
Two Important Notes:
1.) While there are recipes for sugar-free jams, this is not one of them. Jams, by their very definition, are a preservation of fruit. To preserve fruit, we add sugar. The amount of sugar added in this recipe is dependent on the sugar content in the original fruit. Some jam recipes will require more or less sugar and it’s critical not to alter the recipe, or the jam will not set properly.
2.) Be sure to prepare jam in a large pot. Once the sugar is added to the fruit mixture, near the end of the cooking process, the jam will foam and bubble up the sides.
2 cups satsumas/clementines
4 cups evaporated cane sugar
1 package fruit pectin (I like “Sure Jell”)
2 quart mason jars, cleaned in hot water
1. Wash mason jars and lids in hot water with soap. Dry with a clean towel and set aside.
(Note: this is not an adequate sterilization method for canning.)
2. Peel satsumas/clementines. Pulverize in a blender or food processor until chunky (not pureed).
3. Measure exact amount of sugar in a separate bowl and set aside, near the stove.
4. In a large pot, add fruit liquid and stir in 1 box fruit pectin. Bring to a rolling boil, stirring constantly.
5. When boiling, stir in sugar. This will lower the overall temperature. 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 for up to one month. Makes approximately 5 cups of jam.
Diet Notes: Vegan, gluten-free, nut-free