An easy way to make a small batch of summer jam.
The bounty of fresh vegetables and fruit is non-stop right now, which means my canner is dusted off and my half pint jars are cleaned and ready to go.
Jams and jellies not only taste mighty fine, they are a fantastic way to preserve the mountain of tomatoes, onions, cherries, stone fruits, and berries you may happen to have on hand.
While preserving does take a little time, once you crack open that jar in the middle of winter, all of your hard work will be well worth it. Tasting summer while the snow flies is a beautiful thing. But it’s only August — I shouldn’t be mentioning the “s” word, right?
When I talk to people about preserving, there seems to be two camps: those who aren’t willing to take the time to preserve food in a hot water canner, and those who want to put pretty much all the food in all the jars. Those in the latter group are probably at Canadian Tire stocking up on lids as we speak, and those in the former group have probably stopped reading this article.
I fall somewhere between the two groups. I’m not going to lie: preserving takes time. Depending on what you’re jamming or pickling, there is a certain amount of prep involved. Things need to be chopped and sliced; jars need to be sterilized; brines need to be brined and jams need to be jammed.
Let’s just say it’s A Production. But it’s worth the effort — if you have the time. I know I’m always so darned pleased with myself when I hear jars a-popping on the countertop. Not only does it mean I won’t poison myself or loved ones, it’s also the sound of a job well done. As soon as I spread onion jam on a burger, or plum jelly on toast, I not only think my hard work wasn’t for nothing, I also taste summer, and I’m glad.
For those of us who don’t always have the time to jam or pickle things in a canner, there is a simple way to make jam, and it’s a good recipe to have in your back pocket for when you want to be jamming, but don’t want to commit to the whole preserving thing.
No hot water canning is involved, which means this is simple, small batch stuff, and a great way to use up some berries that are a little past their prime. Brown sugar adds lovely notes of caramel, but granulated white will work just fine, too. And because this makes just one jar of jam, you could be making jam every week, if you’re so inclined.
Instead of the berries, swap in peaches or nectarines (blanched and peeled), sliced strawberries or pitted cherries, chopped rhubarb and apple (increase the sugar to one cup), or even cherry tomatoes. Cherry tomato jam is absolutely gorgeous! Slather it on burgers, or try it on toast that has been spread with goat cheese. It’s also dynamite on charcuterie platters, and mixed with mayo it’s a fantastic dip for fries. I like to add a pinch of red pepper flakes, cinnamon and cloves when I make my tomato jam. I swap out the lemon juice for lime juice, and add a bit more salt. It’s a fancier take on ketchup, but even the hardcore Heinz fans love this stuff, too.
Summer fruit lasts a little bit longer in this quick and easy jam, and it makes a tasty topping for ice cream, or a spread between cake layers, or even as a filling for shortcakes. Once you have jars of the stuff in the refrigerator, I’m sure you’ll find a multitude of ways to eat it.
Homemade jam also makes a thoughtful gift. Tuck it into a basket with good bread and salted butter. The recipient will surely love you forever.
Blackberry and Raspberry Brown Sugar Jam
3 cups (750 ml) mixed blackberries and raspberries
½ cup (125 ml) lightly packed brown sugar
1 Tbsp (15 ml) fresh lemon juice Pinch of kosher salt
1. In a large saucepan, combine the ingredients and crush with a potato masher until the juices start flowing. Place the pan over mediumhigh heat and bring the mixture to a boil. Turn the heat to medium-low and simmer, stirring occasionally, until the jam is thickened and a bit reduced, about 20 minutes.
2. Skim off any foam. Transfer the jam to a clean jar and let it cool to room temperature. I like to use a funnel when pouring the jam into the jar. Less chance for spillage. Seal tightly with a lid. Store in the refrigerator for up to two weeks. Makes one half pint (250 ml).
Notes: Instead of lemon juice, try adding balsamic vinegar. You can use just blackberries or raspberries, or even blueberries.