Any Fruit Jam
Updated April 30, 2024
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound fruit
- ¼cup sugar
- Seasonings to taste
- 2tablespoons juice
- Vinegar
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Preparation
Master Recipe
- Step 1
Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
- Step 2
After a minute or so, add ¼ cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
- Step 3
Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick — 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
- Step 4
Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.
Private Notes
Comments
The point of this recipe is that it makes a small amount, is
made quickly and easily and is "jam-like" - rather than
real jam. This recipe cuts out all the tedious time consuming
elements of making real jam; in lots of recipes, this type is usually
called "refrigerator jam" or "freezer jam" and often uses
gelatin of some kind. Strawberry-rhubarb fridge jam is really
tasty and wonderful and much easier than going through
the jam-making process.
"it will keep for at least a week" because this is not real jam: the recipe given here is in fact "fruit compote" or "stewed fruit". If I'm right it is made with 37 grams sugar (=1/4 cup) per pound of fruit whereas "real jam" is made with 225 grams of sugar per pound (=454 grams) of fruit. Once the jam is ready just pour it into well-cleaned jars, screw the lids on tightly and put the jars upside down. They will keep for a year at least.
I bought too much fruit at farmers market; so,I'm making peach-strawberry jam. Put in 1 lb each of the fruits, 2 tbsp white wine & 2 tbsp fresh lemon juice, 1/2 tsp vanilla and a little bit of nutmeg and allspice. Boy howdy does it taste good! I'd completely forgotten that in the summer my mom & her sister always had pots of "preserves" on the back of the stove. That was how they used up overripe fruit. Always a treat.
I was in need of something red and sweet to serve with my last minute idea of buttermilk biscuits as part of Juneteenth meal and having just shy of a pound of lovely fresh strawberries I decided to make jam. This recipe was just the ticket for a quick and delicious outcome EXCEPT the amount of sugar spec'd at 1/4C would not have been enough. I used just shy of 1/2C and for us it was perfect to be sweet enough but not cloying and also to ensure the texture of the jam was just right too.
Today’s version: 1 over ripe d’anjou pear (6oz) @12 oz frozen rhubarb 2 Tbsp rose water <1/4 cup sugar ground ginger.
I have made this recipe for a few years now and love it. I always at least double the sugar as someone mentions you need it to preserve it for any length of time even in the fridge. If I have a leftover amount of fruit say 1/2lb I would add 1/2c. of sugar. Today I had some old strawberries that I chopped up with some blackberries. Added in the sugar and brought to a boil. Then added the juice of an old half lemon and a Tablespoon or so of some syrupy balsamic. Cooked 'till it seemed reduced.
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