Stone Fruit Jam
Serving Size:|Prep Time:15minutes|Cook Time:25-35minutes
Directions
  1. Place a small plate in the refrigerator to chill, this is to test the jams’ doneness later.
  2. Toss fruit, sugar and lemon juice together in a large heavy-bottomed pot. A wide, shallow, non-reactive pan works best. Macerate for at least 15 minutes (or refrigerate overnight to dissolve the sugar and draw the juice from the fruit.
  3. Bring the fruit to a strong simmer over medium-high heat until the skins burst, and the juices start to boil, 10 to 15 minutes. (If using add-in flavorings, do so now.).
  4. Continue to cook stirring occasionally with a wooden spoon to prevent sticking. How much the fruit breaks down depends on the type of fruit and how ripe it is. Peaches tend to retain their shape, while plums and apricots nearly liquefy.
  5. When the jam reaches a slow and thick boil, that is, the water has evaporated and it simmers with a lava-like consistency or measures about 215°F on a candy thermometer, test by putting a spoonful of jam on the chilled plate and run your finger through the jam. If it runs down the plate rather than remaining mounded with only slight movement, or if it pools when you run a finger through the spooned sauce, cook for another 5 minutes and check again. Cooking and gel time will vary with each fruit. Once it tests correctly, take the jam off the heat, cool, and cover.
  6. Jam can be refrigerated for 2 months, frozen for up to 6 months or canned up to 1 year. (For canning, follow the USDA guidelines for preparing and processing).
Chef’s Narrative
Stone fruit is naturally rich in pectin and high in acidity. This master recipe will work with peaches, apricots, plums or cherries.
Recipe Substitutions
Add-ins (optional). 1 split Vanilla bean, ½ teaspoon ground cardamom, 2 tablespoons ginger, grated or 1 split Jalapeno chile Many aromatics can be added to create interesting flavors. As indicated in the recipe, add them after the jam has cooked for 15 minutes. For peaches add in one split vanilla bean or ½ teaspoon ground cardamom or 2 tablespoons freshly grated ginger. For apricot add 1 tablespoon of almond extract or a vanilla bean. Hot spicy peppers create sweet spicy flavor outcomes.
Ingredients
  • 2poundsstone fruit(peaches, nectarines, plums, apricots or cherries) pitted and cut into 1 inch chunks or leave the putted cherries whole.
  • 1 ½ cupssugar
  • 1 ½ tablespoonslemon or lime juice
AllergensNone