It’s time to get your jam on! Insert your favorite jamming song here and let’s dance it out! I’m a big fan of jamming in the shower, alone in my car, or dancing in my slippers in the kitchen while I’m canning. Can you jam and can at the same time? I can! Especially to the tune of a simple No Pectin Mixed Berry Jam!
You only need 3 simple things to make fantastic jam: fruit, sugar, and lemon juice. That’s it! There’s no need for pectin or preservatives. A good rule of thumb when making small batch jam, is 1 lb of prepared fruit to approx. 1 cup of sugar. Depending how ripe your fruit is (and what kind of fruit) you may not even need that much sugar. Another key here is “prepared” fruit. One pound of whole strawberries is very different from one pound of hulled and quartered strawberries. Always go with prepared fruit or your jam will end up horribly sweet. If you don’t have one already, invest in a digital scale. Your baking will be better for it and so will your jam!
There are folks who will tell you to skim the foam off the jam as it cooks, or to add butter to keep the foam down. Those steps are entirely up to you! Me, I think they’re completely unnecessary. If you stir your jam mixture continuously, the foam will subside. Yes, it will take a while, but I’ve always thought of making jam as kind of meditative process anyway. It’s easy to get lost in stirring a pot of jam for 20 minutes. You can think and reflect on life. Perhaps plot out the delicious ways you’re going to use your jam when it’s finished! Or you can pretend you’re Dory. Just keep stirring, stirring. Just keep stirring!
Anyway… this jam is straight-forward, simple and full of fruit flavor. Here’s how you make it:
Simple, right? Not only is this recipe easy, check out the other great recipes and ideas from the Sunday Supper Taste Makers! They’ve got all kinds of different ways to use (and save) your Summer Harvest!
- Blackberry Lemon Thyme Syrup by Sunday Supper Movement
- Brinjal pickle (Indian eggplant relish/aubergine chutney) by Caroline’s Cooking
- Freezer Mixed Berry Puree by Cindy’s Recipes and Writings
- Ginger Fig Jam by Palatable Pastime
- Herbed Salsa by What Smells So Good?
- Homemade Giardiniera by Curious Cuisiniere
- Homemade Sriracha by Monica’s Table
- Hot Pepper Oil by Feeding Big and more
- Mediterranean Chutney by Wholistic Woman
- Nanny’s 7-Day Sweet Pickles by Grumpy’s Honeybunch
- Nectarine Kumquat Habanero Chutney by Food Lust People Love
- No Pectin Mixed Berry Jam by My Imperfect Kitchen
- Peach Butter by Redhead Baker
- Pear Ginger Jam by Hezzi-D’s Books and Cooks
- Simple Basil Butter by Momma’s Meals
- Spicy Mango Jam by Family Foodie
- Stove Top Roasted Garlic by Cricket’s Confections
- Tomato and Chili Pepper Jam by Delaware Girl Eats
- Grilled Peach and Burrata Pizza by An Appealing Plan
- Oven Roasted Tomato Basil Marinara Sauce by Renee’s Kitchen Adventures
- Tomato-Zucchini Pesto Flatbread with Chevre and Balsamic Drizzle by The Weekend Gourmet
- Homemade Fruit Leather by A Kitchen Hoor’s Adventures
- Slow Cooker Cinnamon Apple Sauce by Books n’ Cooks
- Chocolate Zucchini Banana Muffins by The Bitter Side of Sweet
- Drunken Peaches by Nosh My Way
- Freeze and Bake Blueberry Pie by That Skinny Chick Can Bake
- How to Freeze Peaches and Make Peach Sauce by The Freshman Cook
- How to Make Chocolate Zucchini Bread by Asian In America
- Mom’s Zucchini Bread by Cosmopolitan Cornbread
- Peach Yogurt Popsicles by Food Done Light
- Summer Fruit Crisp by Pies and Plots
- Summer Fruit Popsicles by Powered By BLING
- Berry Shrubs + A Cocktail by Culinary Adventures with Camilla
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