Quick Skil­let Jam

Parents Canada - - Eating -

It’s a myth that pre­serves need to be made in large batches – with a bas­ket of berries on hand, or a few that are start­ing to get too squishy to eat on their own, you can mix up a sin­gle jar of jam to keep in the fridge and dip into for a few weeks. With a larger sur­face area, a skil­let helps it cook more quickly – you can make a mi­cro batch in min­utes. Mea­sure­ments are ap­prox­i­mate – if you want to wing it, go for about a third as much sugar as you have mashed juicy fruit, and cook un­til it’s thick and jam-like.

3 cups (750 ml) fresh berries, hulled and trimmed if needed

3/4 cup (185 ml) sugar, or as needed 1 tbsp (15 ml) lemon or lime juice (op­tional)

Set a large skil­let over medium-high heat. Add the berries and cook, mash­ing with a fork, spoon or po­tato masher, un­til chunky. Add the sugar – you should have about a third as much as you have fruit – and cook, stir­ring with a wooden spoon or heat­proof spat­ula, un­til the mix­ture bub­bles and thick­ens.

Cook un­til the spoon leaves a trail on the bot­tom of the pan when you draw it through the jam. Set aside to cool and store in a jar in the fridge for up to two weeks. Makes about 1 1/2 cups.

PER TA­BLE­SPOON: 31 calo­ries, 0g fat, 0 mg choles­terol, 7.9 g car­bo­hy­drate, 0.1 g pro­tein, 0.6 g fi­bre.

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