It was pretty much impossible to pick my favorite recipe from the last year. I loved the veggie hummus pitas from last week, the homemade tomato sauce just sings of summer, and the Chocolate Chip Banana Bread really rocked my world.
But you know what I eat the most? On a daily basis? Homemade jam. It’s fantastic stirred into plain Greek yogurt or on top of an English muffin with cream cheese. Here are my three DIY, no-preserving-equipment-required recipes.
We’re Jammin’
a.k.a. Someone’s Got a Sweet Tooth
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 and these Banana-Grahams that I shared with the Chiquita Moms earlier this year.
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 that’s posted on the Chiquita Moms community. It’s very easy to make, and the kids can help!
Blueberry Jam: This is Graham’s favorite flavor for his sandwiches.
Ingredients:
– 5 cups blueberries (I used frozen because they weren’t in season when I originally made this, but fresh would be even better)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.
Ingredients:
– 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!
Leave a Reply