Not too long ago, we described the benefits of buying fruits and vegetables while in season. But how do you make your fresh produce last? Fresh fruit jam is the answer to your question. A great toast spread and recipe ingredient, fruit jam can last for up to 1 year. And now you’re all wondering how you can do it at home! Read on for directions.

Tips:
- Strawberries, cherries, peaches, blueberries and raspberries make some of the best jams.
- If using berries, remove stems before using and hull strawberries. Measure them as wholes.
- Remove stems and pit cherries and cut them as halves. Measure as halves.
- You can peel peaches is desired. The peel changes the texture. Discard the pits and cut into ½” pieces. Measure as pieces.
Equipment:
Six to eight 8-oz. canning jars
Ingredients:
12 cups fresh fruit
1-2 cups granulated sugar or brown sugar
½ cup water
1 1.75-oz. packet “no sugar needed” pectin
Directions:
1. Combine fruit, sugar to taste and water in a Dutch oven. Bring to a vigorous boil and crush fruit with a potato masher until desired consistency. Add pectin in a steady stream, stirring constantly. Stir until the pectin is dissolved. Bring to a full rolling boil (a boil that cannot be “stirred down”), stirring constantly. Boil, stirring, for 1 minute. Remove from the heat.
2. If freezing or refrigerating, ladle the jam into clean canning jars to within 1/2 inch of the rim. Wipe rims clean. Cover with lids. Let the jars stand at room temperature until set, about 24 hours, before refrigerating or freezing. Or process in a water bath to store at room temperature.

Recipe Courtesy of Eating Well

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