Simple Homemade Jam

Now with 100% less cooking! Yes, you read that right, homemade jam, with no cooking. Sounds too good to be true, I know, but I found this recipe in my current issue of Woman's Day magazine and figured I would share it. Please note, I did not try this, I just wanted to share it with you all.

Basic quick no-cook jam:
Fresh Fruit        
2 Cups superfine sugar (I'm going to assume powdered would work)
2 teaspoons lemon zest        
 3 Tablespoons Ball RealFruit instant pectin


Instructions:
1. In a large bowl, toss together the fruit lemon zest, juice and any additional ingredients.
2. In a medium bowl, whisk together the sugar and pectin. Sprinkle the sugar mixture over the fruit, then fold and stir constantly for 2 minutes. Using a potato masher, lightly crush the fruit mixture for 1 minute.
3. Transfer to 8-oz freezer-safe jars (about 3/4 cup per jar), leaving a 1/2 inch space at the top of each jar.
4. Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving. Once open, consume within 1 week.

Variations:

Mixed berry jam:
1 pound fresh strawberries, hulled and cut into 1/2 inch pieces
12 oz fresh raspberries
12 oz fresh blackberries
1 Tablespoon fresh thyme leaves
     Prepare the jam according to the recipe instructions, decreasing the lemon juice to 1 Tablespoon.

Blueberry, orange and lime jam:
2 teaspoons orange zest
2 navel oranges, cut into segments; segments chopped
2 pounds fresh blueberries
2 teaspoons lime zest
2 Tablespoons fresh lime juice
     Omit the lemon zest and juice and decrease the total sugar to 1 cup. In a bowl, toss together the orange zest, oranges, blueberries, lime zest, and juice and 1/4 cup sugar. Using a potato masher, lightly crush the fruit mixture and let sit for 15 minutes. Prepare the jam according to the recipe instructions, mixing only 3/4 cup sugar with the pectin.

Vanilla, nectarine and raspberry jam:
1 vanilla bean, split lengthwise
2 pounds nectarines, cut into 1/2 inch pieces
1 pound raspberries
     Scrape out the vanilla seeds into a large bowl. Add the nectarines, and toss with the lemon zest and juice and 1/4 cup sugar; let sit for 15 minutes, then toss with the raspberries. Prepare the jam according to recipe instructions, mixing only 1 3/4 cups sugar with the pectin and stirring constantly for 3 minutes. Do not mash.

 Plum, ginger and lemon jam:
3 pounds red plums, pitted and cut into 1/2 inch pieces
1 2-inch piece fresh ginger finely grated (1 Tbs)
     Prepare the jam according to the recipe instructions.

Apple, strawberry and mint jam:
2 pounds fresh strawberries, hulled and cut into 1/2 inch peices
2 Granny Smith apples, cut into 1/2 inch pieces
1/4 cup fresh mint
     In a bowl, toss together the strawberries, lemon zest and juice and 1/4 cup sugar. Fold in the apples and mint and let sit for 15 minutes. Prepare the jam according to the recipe instructions, mixing only 1 3/4 cups sugar with the pectin.

~Skadia, the jam loving panther.