Sunday, July 16, 2017

Fruit Jam

Do I really need to blog about fruit jam? Seriously though. What's to talk about? Well, for one thing, what comes in a jar is not always just fruits. So here I go again. Talking about citric acid in the added pre-packaged food. What to do? Make my own, of course.

My dad luvs jams, especially blueberries. When he visited two years ago, he asked me to teach him how to make it. You know, the only ingredients in the jam should just be fruits and sugar. That's it. Just simmer the fruits of choice until they cook down. Then into the blender. Then let the fruit jam becomes nice and cold in the fridge (unless you like it warm). And there you have it... fruit jam.

Some recipes may ask for sliced apples as pectin. From my experience, fruits jams don't need anything. Once the sugar is cooked down, it will firm up enough to spread. So skip the apples. Something less to worry about, right?

Fruit Jam
make as much as you like

1 - 2 cups fruits of choice (berries, peaches)
1/4 cups granulated sugar (more or less to taste, you decide)
  1. Wash fruits or berries. Take out stones and roughly chop if needed.
  2. In a heavy bottom pot, add the fruits of choice with sugar.
  3. Simmer until fruits are cooked down, about 15 minutes or more.
  4. Set aside to cool down.
  5. Add the fruits into the blender and blend until no chucks are visible.
  6. Transfer the fruits into a mason jar.
  7. Keep in the fridge for up to 2 weeks, or add pretty label if it is for gifting. Remember to add expiration date too. Enjoy!!!
Allergy Info: This fruit jam is free from dairy, egg, corn, legumes (peanuts and soy), wheat, nuts, and fish. If possible, use organic berries and fruits.