Mix together a few ingredients and then simmer away until you like the consistency then dip in a water bath for a few minutes and you’re done. The process may take some time, but your involvement is actually fairly minimal.
And did I mention that your jam will be utterly wonderful?
This relies on natural pectin to do the thickening, so it could not be easier.
- 2 quarts chopped fruit (8 cups)
- 1-2 cup sugar substitute (I used stevia granular and about 1 c) (based on taste)
- ½ cup water
- ¼ cup lemon juice
- The fruit need not be in small dice, just roughly chopped getting out the pits.
- Add all the ingredients but the sugar into a sauce pan.
- Bring to a soft boil and continue bubbling for up to two hours (or more if needed) until the mixture has reduced to a thickness you like.
- Once it is where you want it, add your sugar and mix in until it melts.
- Ladle into sterile jelly jars. Cap as usual and add to a hot water bath and boil softly for 10 minutes. Remove and cool.
- Check lids for proper sealing and store in a dark cool place until ready to eat.
SERVES: 4 half-pints
NOTES: While Stevia is heat stable, I don’t want to push it when the mixture has to boil for several hours. So I added the sugar at the end. I’m not certain the water bath is essential but better safe than sorry.