Say yes to homemade jam without canning. Who knew making jam was simple! I was always afraid of the canning part so I accepted that I would be forever buying store jams.
So one day I was walking home listening to A Splendid Table and the guest speaking about homemade jam and how to make it without the canning process.
I could have homemade jam whenever the mood struck? Trips to the farmers Market just got more fun as I looked for the perfect fruit to create my homemade jam without canning, I guess you could say jam is my jam.
Basically, all you do is toss fruit, sugar, and lemon juice into a pan, cook until it begins to gel and viola you have jam. If it turns out too sweet for your taste add more lemon juice. If it’s too tart, the add a bit more sugar.
Transfer your homemade jam to pretty mason jars and let it cool in the fridge. The jam will also be freezer friendly. I keep one in the fridge and freeze the remaining jars.
Every year I proudly make batches of jam to give away as food gifts.
Note: For safe eating practices, store your opened jar of jam in the refrigerator until consumed, and examine it frequently for signs of spoilage (like mold or yeast growth, or off-odors, including “fermented,” “alcohol” or “yeasty” odors). Discard the product immediately if any signs of spoilage are detected