Day Two of my Strawberry Recipe Extravaganza on CMF, and it’s time for Jam! I’ve been making homemade jams all throughout the spring, and I super-enjoy it. I like that I can use of-the-season fruits and control the ingredients that go in.
We go through a lot of jellies and jam in this house. I mix it into plain Greek yogurt for my morning breakfast. Graham likes using it on his PB&J sandwiches, and then it’s also great with numerous treats our family enjoys, like this Peanut Butter and Jelly tart.
So far, I’ve mastered Strawberry, Tangerine and Blueberry preserves all without using any canning equipment! It’s hard for me to pick a favorite, so I’ll share all three recipes with you, and you decide.
Strawberry Jam: Click here for the recipe. It’s very easy to make, and the kids can help!
Blueberry Jam: This is Graham’s favorite flavor for his sandwiches.
– 5 cups blueberries (I used frozen because they weren’t in season when I originally made this, but fresh would be even better)
– 1/2 cup sugar
– 1 tablespoon lemon juice
– 1/4 teaspoon kosher salt
Directions: In a saucepan, combine the blueberries, sugar, lemon juice and salt. Mash the berries with a potato masher or spoon until the berries have broken down a bit.
Cook over medium high heat, stirring often, until it’s thickened, around 20-22 minutes. You can store this in the fridge for up to a month (ours didn’t last that long) or in the freezer for a year!
Tangerine Marmalade: Great for those that like something a little less sweet.
– 9 tangerines, unpeeled, and very thinly sliced. (If you can find seedless, great. If not, you’ll have to remove the seeds)
– 2 cups of sugar
Directions: Place a small plate in the freezer. In a pot, bring tangerines and 3 cups of water to a boil over high. Reduce heat to medium and cook at a fast simmer until the peels are tender, about 20 minutes.
Add sugar and increase the heat to medium high and stir until the sugar dissolves. Return to a boil and stirr occasionally until the mixture is thick and darkens slightly, about 40-45 minutes.
To test done-ness, drop a spoonful of marmalade on the frozen plate and put in the freezer for two minutes. If it has a slight film, it’s done. If it spreads out immediately, continue cooking. Cool completely. Once again, it keeps in the fridge up to a month, the freezer for a year!