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Escarpment Magazine Summer 2013
Easy Cherry Jam
- Adapted from David Lebovitz “No-Recipe Cherry Jam“
Cherries (the more tart the better), stems and pits removed, and
chopped
Sugar
Lemon rind/juice
Rum (optional)
1
In a medium size pan, add chopped cherries, lemon rind, lemon juice,
and rum.
2
Cook on medium-high heat for 5 minutes.
3
Add approximately an equal amount of sugar (as to cherries) and re-
duce heat to medium. Stir everything until sugar has dissolved.
4
Cook for an additional 15 minutes stirring occasionally.
5
Remove from heat and enjoy.
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Raspberry Jam
without pectin
- Adapted from Savory Sweet Life
Blackberry or Raspberry Jam without Pectin
2 cups crushed blackberries or raspberries (I crush mine by put-
ting all the berries inside a cup/bowl and smooshing them with
a spoon)
2 cups sugar
2 teaspoons lemon juice
1
In a small pan cook blackberries, sugar, and lemon juice on high
heat for 5 minutes and reduce to medium heat and cook an addi-
tional 15 minutes.
2
Skim the foam off and store in a heat-proof container. The jam
will thicken as it cools.
3
Enjoy immediately or can jam using preferred Safe Canning
method.
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EPICURE
|
keeping the bounty
Blueberry Lemon Jam
without pectin
- Adapted from Food.com
6 cups blueberries
3 1/2 cups sugar
1/4 cup lemon juice
2 teaspoons finely grated lemon rind
1
In large stainless steel or enamel pot, crush 3 cups blueberries with
a potato masher.
2
Add remaining berries, sugar, lemon juice and lemon rind.
3
Bring to a boil over medium-high heat and boil for 15 to 20 min-
utes or until thick, stirring often.
4
Skim off any foam.
5
Ladle jam into hot jars to within 1/4" of top rim.
6
Can jam using preferred Safe Canning method.
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Saving
Summer ...in a jar!
