Tart cherry jam (left) and plum jam (right) are made using the same method.
One day I’ll learn how to preserve food by canning it, but until then, my freezer will remain packed with tomatoes, pureed pumpkin, fruit and jam. I started making jam a couple of years ago when I ended up with a couple pounds of sour grapes thanks to Common Ground Garden, a fabulous CSA (community supported agriculture) in St. Joseph, MN. I was delighted to learn that it was easy, if not sticky, work. The biggest challenge is deciding when the jam is the right consistency – my cherry jam is maybe a little thicker than I’d like this year.
I’ve experimented with a lot of different jam recipes, but I like the one below because it works for pretty much any fruit or berry. This year I made tart cherry jam with some of the cherries we picked in Door County, and plum jam with fruit from my parents-in-law’s plum tree.
Jam
prepared fruit (whatever you’re using should be washed, pitted and peeled)*
3 parts sugar to 4 parts fruit (i.e. one and a half cups sugar for two cups of fruit)
lemon juice and zest (Use your best judgment: I used the zest and juice of one lemon for 2 cups of plums; and the zest and juice of two lemons for 6 cups of cherries.)
Roughly chop the fruit you’re using, leaving some larger (or whole) pieces. Mix the fruit with the lemon juice and zest and cook over medium heat until the fruit releases its juices. Mix in sugar and bring to a boil. Cook until the mixture starts to thicken. (Note: the cooking part could take awhile; make sure to stir the mixture regularly.) Cool, pour into containers and refrigerate.
I keep the jam for about a month in the refrigerator and for several months in the freezer.
*If you’re working with grapes (or berries with small seeds), don’t worry about seeding or peeling. Rinse the grapes, make the jam as directed and strain it (I use a metal colander with a fine mesh weave) before serving. You’ll need to work the jam through the strainer using a spoon or spatula.
Jam Recipes
Since the jam doesn’t stay good forever (like the store bought stuff full of preservatives), I’ve been collecting recipes that use up my jam (a girl can only eat so much toast with jam after all). Here are a few of my favorites:
Ina Garten’s Peanut Butter & Jelly Bars: Amazingly delicious, especially with tart cherry jam, just don’t think about all that butter and peanut butter while you’re eating them.
Pistachio-Cherry Sandwich Cookies from Vegetarian Times: I haven’t tried these yet, but they’re on the list of recipes to sample.
Raspberry Oatmeal Bars from Vegetarian Times: I’m taking these on my next camping trip.
You can also use jam in your favorite thumb print cookie recipe, or make up a batch of peanut butter cookies, roll the dough into balls, make an impression with your thumb in each ball, fill with a teaspoon of jam and bake as normal (although I’d highly recommend lining your cookie sheets with parchment paper).