Saturday, August 31, 2013

Mark Bittman's 'How to Make Jam,' passed along by Joanne

How to Make Jam--This is a basic guide to making low-sugar refrigerator jam from any fruit. It can be frozen too. This is about as easy as it gets. 
  • 1 lb fruit (e.g., raspberries)
  • 1/4 cup sugar
  • seasonings to taste
  • 2 tbsp juice of your choice
  • vinegar (optional)--Joanne says a splash of balsamic is delicious!
Put 1 lb fruit (pitted & chopped if necessary) in medium saucepan over medium heat. After ~1 min, add 1/4 cup sugar (or more, or less, depending on your taste), seasonings to taste (e.g., cinnamon, nutmeg, coriander, etc), and 2 tbsp juice (and the splash of vinegar if using). Adjust heat till mix bubbles steadily, using higher heat if the mix looks too soupy, lower heat if it seems dry. Cook, stirring occasionally, till mix is thick--10 to 30 min. Cool completely & refrigerate; it will thicken more as it cools. It will keep at least a week in the fridge. Remove any whole seasonings (cinnamon sticks, hunks of ginger, stalks of lemon grass, etc) before serving. Makes about 1&1/2 cups.  (recipe source)


  1. In my rush to pick blackberries last week (having to squeeze my pick up between work and an evening commitment), I picked some that were not quite as ripe as one might like. So I ate some of them, and then made a sauce with the rest - basically like this jam, except not cooked as long. It was great over yogurt and/or oatmeal!

  2. Sounds great, Annie! WE used to do that last year; this year am hoping to try some canned (hot-water bath) jams, if there's time. If not, then we'll do this fridge jam again!