Seasonal fruits, both fresh and cooked, are always a part of breakfast that my inn guests really enjoy. However, as I find it hard to say no to the wonderful produce at the local farm stands and farmers’ markets, I often find I have bought more than my guests can consume. Since I hate to see anything go to waste, I thought of this jam as a great way to make good use of my extra fruit.
Ingredients
- 6 cups mixed fruit (see note below)
- Juice and zest of 2 lemons
- ⅓ cup water
- 4 cups sugar
Instructions
- Preheat the oven to 225°F.
- Sterilize six 8-ounce jars and their lids by cleaning them upside down in the dishwasher using the sanitizing cycle. Place the washed jars in the oven for about 30 minutes. Place a small saucer in the freezer to use for testing the setting point.
- In a large, heavy-bottomed pot, combine the fruit, lemon juice and zest, and water. Bring to a simmer over low heat and cook until the fruit softens, about 10 minutes.
- Add the sugar and gently boil for 30–40 minutes.
- To test whether the preserves have reached the setting point, place 1 teaspoon of jam onto the chilled saucer. If the surface wrinkles after 1–2 minutes, the jam has set.
- Ladle the jam into warm, sterilized jars, seal with the lids, and allow it to cool completely before serving.
Makes six 8-ounce jars.
Gill’s Notes
Some fruits, if not overripe, contain the natural pectin needed for the jam to set. As long as you combine fruit from each of the following two groups, you should get a good set without adding pectin.
Group 1: Apples, blackberries, citrus zest, currants, gooseberries, plums, and raspberries.
Group 2: Apricots, blueberries, cherries, figs, peaches, pears, pineapples, and strawberries.
If the balance is not quite right and your jam is not setting, add some extra apples or citrus zest.