My jam is made with a minimal amount of sugar. Sugar is a preservative (which affects both color and life. These fruit jams will lose their color quickly – the color does NOT affect the taste! Once you open a jar of jam, keep it stored in the refrigerator and use it up within one month!)
5 cups chopped fruit
3 Tablespoons freshly squeezed lemon juice
3 Tablespoons no-sugar-needed pectin
½ - 1 cup sugar, coconut palm sugar, or sucanat
Combine fruit (lemon juice and pectin in a stockpot over medium high heat. Bring to a rolling boil that cannot be stirred down and bubbles all over, even in the middle.)
Add sugar all at once and return to a rolling boil. Boil hard one minute and remove from heat. Can properly for maximum shelf life or store in the refrigerator.
Peach Thyme Jam
5cups chopped peaches
3Tablespoons lemon juice
3Tablespoons no-sugar-needed pectin
1cup sugar
3Tablespoons fresh thyme (chopped)
Combine peaches (lemon juice and pectin in a stockpot over medium high heat. Bring to a rolling boil that cannot be stirred down and bubbles all over, even in the middle.)
Add sugar all at once and return to a rolling boil. Boil hard one minute and remove from heat. Stir in thyme.
Can properly for maximum shelf life or store in the refrigerator.
