My Favorite Things: An Easy and Delicious Low Sugar Jumbleberry Jam

Jam Jars

Image by Tom T via Flickr

 I can’t hold out on the world by keeping this recipe all to myself.  This jam is amazing, and easy to make.   The fruits are in season, plentiful and  inexpensive where I live.  The plums provide the necessary pectin to jell the jam. You don’t even have to can it, just store it in the refrigerator, or freeze.  It usually makes about four pint jars for me.

Or quarter the recipe and make it in the microwave, in a 8 cup batter bowl or similar size casserole dish.

Ingredients


  • 2 pounds plums
  • 2 cups fresh raspberries
  • 1 1/2 cups sugar, or more depending on sweetness
  • 2 tablespoons lemon juice, 1/4 tsp. butter
  • 3 cups strawberries, hulled and chopped

How to make it


  • Rinse plums and remove pits.
  • Finely chop to make 3 cups.  You should have about  8 cups total fruit.
  • Place plums, strawberries, and raspberries in an 8-quart pan or kettle.   The wider the diameter of the pan for liquid to quickly evaporate, the better.  I use a 12 inch saute pan.  Non-aluminum is best. Or you can microwave a small batch by stirring  one quarter of the above (try 2 cups of mixed fruit and 3/4 cup sugar, and taste for sweetness)  ingredients in a 8 cup safe container, stir after it boils, then cook for about 15 minutes, (every microwave is different!  See the gel test for doneness below.)
  • Stir in sugar and lemon juice until blended.
  • Bring mixture to a boil over high heat, stirring constantly; boil, add the butter to keep from foaming,  (it will foam, but calm down as it cooks)  and stirring for  about ten minutes, or until until thick.  Taste while stirring for sweetness, and add more, ( this depends on the tartness especially of the plums.  I seldom need to add more than two cups of sugar.)
  • To check consistency, spoon a sample onto a saucer and freeze until room temperature; this jam will be looser in texture than commercial jams.  If to your liking, remove from heat and cool to freeze or refrigerate.  I have even frozen it in  quart size ziploc freezer bags.
  • Or to can, keep warm on stove as you work. Pour jam into hot jars to within 1/4 inch of top.
  • Wipe rims with a clean, damp cloth.
  • Place prepared lids on jars and screw on ring bands tightly.  As they cool they should seal, check by pressing the lid.  It should be completely flat.  If it makes a clicking sound, it has not sealed and you should refrigerate and consume within a few weeks.
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2 Comments on “My Favorite Things: An Easy and Delicious Low Sugar Jumbleberry Jam”

  1. Victoria Parry Says:

    Hello!
    Excellent recipe. Will be making and puttin’ up one day.
    However, DO NOT USE THE MICROWAVE!
    Throw out your microwave! Food that used to be living and very good for sustaining life is now dead and useless when the microwave is used during the cooking process. What is left after the micro’s death rays have beamed their way through heating what used to be food…and is now a morphed substance…is nothing but fiber and empty calories. The microwave kills and/or alters ALL of the vitamins and enzymes and amino acids and minerals and carbohydrates and proteins and fats that constitute food.
    JUST SAY NO MORE NUKES!
    GO ORGANIC!

    • Karen Butler Says:

      Toria, thanks for commenting, sister! Sorry I have not moderated comments, I have been neglecting my blog over the summer and as the homeschooling season has started.

      But the research indicates that most vegetables and fruits do just fine in the microwave:http://www.sciencedaily.com/releases/2009/04/090415163730.htm

      “Results showed that, depending on the vegetable, cooking on a flat metal surface with no oil (griddling) and microwave cooking maintained the highest antioxidant levels.”

      I love my nuker!


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