Making jam doesn’t have to be a labor-intensive process with this easily customizable, stovetop recipe.
jam | fruit | breakfast
Jam is a wonderful way to celebrate different seasonal fruits. It can be spread on freshly made
, added to salad dressing, or layered in cakes. Chef Erika Chan of
in Los Angeles uses jam in many of her desserts, including her beets and berries birthday cake. This simple recipe combines fresh fruit and sugar in a
Stainless Clad Saucier
, letting them cook down before mixing in some pectin to set it. Erika uses strawberries here, but feel free to use whatever berries are in season where you are and adjust the sugar accordingly.
This recipe can easily be cut in half to make a smaller batch of jam. You can store it in glass mason jars or in plastic deli containers. As it isn’t canned, make sure you keep it in the fridge and use up or discard within a month. Malic acid adds tartness and is available
but Chef Chan says you can omit it if need be.
cups fresh berries
cup granulated white sugar, divided
gram malic acid
over medium heat and pour in the berries and lemon juice. Sprinkle ½ cup sugar over top and stir to combine.
Stir occasionally until the berries begin to break down. This should take about 10 minutes. Make sure you are watching the berries so that they don’t scorch. Reduce the heat to medium-low if needed.
While the berry mixture is simmering, whisk together the remaining ¼ cup of sugar and pectin in a small bowl. Whisk into the berries and bring everything back up to a simmer.
When the mixture begins to thicken, remove it from heat and whisk in the malic acid. Taste and add more malic acid if needed.
Decant into mason jars or deli containers and let cool before putting on the lids. Store in the fridge for up to a month.