Best Homemade Jam
So homemade jam. It’s basically the best thing ever, right?!
It doesn’t matter the season, time of day, or what you’re eating it with– jam GOOOOOOOOD!
…did you read that part in a Joey Tribbiani voice? Well, you were supposed to.
It would have been funnier if you did. Trust me.
Want to know THE secret to getting the very best batch of jam? Hold on to your seat, ’cause it’s a doozy…
Live within a 10 minute drive of your mom, who happens to make the very best jam of all time.
That’s the best tip I’ve got for you today. Because I know only two sure things about making jam:
1) My mom’s is the very best.
2) Now that I live so close to her, I don’t plan to every buy jam again. …or make any, for that matter.
I will give you one solid piece of jam-making advice (although, keep in mind, this is from the eater’s perspective, not the maker’s): peaches make all jam exponentially better. I especially favor Strawberry Peach jam– I think it tastes like caramel (I know, that’s completely weird of me). It has this really deep, rich flavor that most light, fruity jams don’t have.
And, of course, my favorite way to eat my favorite jam is on my mom’s homemade bread (toasted, with lots of melted butter)!
All of the delicious food pictured here is courtesy of my truly fantastic mom (freshly baked and delivered to my door this morning)! If we’re all very lucky, I’ll be posting more and more of her recipes in the upcoming year! (thanks, mom).
- 2.5 cups crushed* strawberries
- 2.5 cups crushed peaches**
- 1/4 cup lemon juice
- 6 Tbsp pectin
- 7 cups granulated sugar
- Equipment: 8 (8 oz) glass preserving jars with lids and bands or freezer safe canning jars
**If preserving: prepared boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.**
- Mix strawberries, peaches and lemon juice in a 6- or 8-quart saucepan. Sprinkle the pectin over the fuit and stir.
- Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
- Add the sugar, stirring to dissolve. Return mixture to a full rolling boil. Continue boil for 1 minute, stirring constantly.
- Remove from heat. Skim foam if necessary.
- Ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band.
**If preserving: process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.**
- Otherwise, store in the refrigerator (plan to give some away!) or store in freezer (in freezer safe canning jars).
*Crush fruit by hand using a potato masher.
**I love the taste of half berries, half peaches. But feel free to change it up and use whatever combination of berries, peaches, or other fruit you'd like!
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