Two Basic Jam Recipes

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Scones, biscuits, muffins, and toast are some of the breakfast staples, and we’ve got plenty of recipes on our blog to prove it. However, we rarely talk about what goes on those lovely treats. Some people stick with butter, some sprinkle sugar, and some use nothing at all – but for quite a few people, jam is the go-to breakfast spread. In the interest of making sure your spread is as good as its canvas, here are two basic jam recipes:

English: Raspberries Français : Framboises Deu...

Raspberries (Photo credit: Wikipedia)

 

Sterilization:

 

Before you make any kind of jam, sterilize your canning jars (jars with screw-tops are recommended). Do this by boiling just the jars in hot water for 10 minutes. Then let the jars air dry on a wire rack. But be careful removing them from the water! We recommend using an extremely clean pair of tongs. In another pot, simmer (don’t boil) the lids and rings for 10 minutes and then air dry.

 

Raspberry Jam (adapted from Martha Stewart)

  • 4 cups raspberries
  • 4 cups granulated sugar
  • juice of 1 lemon

 

Remove all stems/leaves from raspberries and rinse. Pour raspberries into medium pot and mash roughly. Add sugar and lemon juice and bring to a boil over high heat. Stir constantly, occasionally removing foam from surface. Boil for 5 – 10 minutes, or until mixture has thickened and drops slowly from spoon, then turn off stove.

 

To test if it’s truly done, drop some on a cold plate and put the plate in the freezer. After 2 – 3 minutes, the jam should have coagulated nicely. If so, you’re done cooking. Pour jam into jars and seal tightly.

 

Honeydew Melon Jam (adapted from Mimi Thorisson)

  • 1 honeydew melon, approx. 4 lbs
  • 2 ¼ cups granulated sugar
  • juice of one lemon
  • ½ teaspoon fresh grated ginger (optional)

 

Slice melon into chunks and place in a large bowl. Add sugar, lemon, and ginger (if using) to bowl and stir well. Cover with Saran Wrap and leave overnight (or at least two hours).

 

In the morning, pour melon mixture into a large pot and cook on a low heat for 40-45 minutes, stirring occasionally. Mixture should become thick and glossy. Use the test described above to be sure it’s done. Pour finished jam into jars and seal tightly.

 

Of course, once you’ve made these recipes, you can make any other kind of jam! You can also adjust the sugar level in these recipes to create a tarter or sweeter jam, depending on your tastebuds. Either way, you should have a sweet and satisfying addition to your morning routine.

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