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Preserving Summer with Quick Jams!

September 6, 2013
tags: , , ,

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End of summer is finally here, just a couple of weeks left!!! And while I couldn’t be more ecstatic to say goodbye to triple digit weather and high A/C bills, there is one summer staple that I will miss all year-long. The wonderful, sweet, juicy, delicious FRUIT!

… So I’m not saying goodbye at all. I refuse! Instead, I’m preserving my favorite part of summer in cute little mason jars so I can have a taste of sunshine whenever I want. Let’s make QUICK JAMS! They’re easy, all fruit preserves made in minutes. And they’ll last you well into winter…if you can wait that long to enjoy them!

p.s. wouldn’t these make great hostess gifts or party favors? Summer in a jar anyone? -xo

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Summer Quick Jams (adapted from Martha Stewart)

INGREDIENTS

Peach Jam

  • 4 large peaches (about 1 3/4 pounds)
  • 1 cup sugar
  • juice and zest of 1 lemon

Nectarine Jam

  • 4 large nectarines (about 1 3/4 pounds)
  • 1 cup sugar
  • juice and zest of 1 lemon

Plum Jam

  • 5-6 large plums (about 1 3/4 pounds)
  • 1 cup sugar
  • juice and zest of 1 lemon

Pluot Jam

  • 5-6 large pluots (about 1 3/4 pounds)
  • 1 cup sugar
  • juice and zest of 1 lemon

 

DIRECTIONS

Peel, core, and slice the fruit. Pulse in a food processor until just chunky but not completely pureed. In a dutch oven or heavy pot, heat fruit puree, lemon juice, zest and sugar on medium high for 12 minutes. Stir occasionally. Remove from heat and funnel into a jar with a tight lid. Voila!

Keeps refrigerated for up to 3 months.

 

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17 Comments leave one →
  1. September 6, 2013 2:12 am

    Hello,
    I’m following you from France and it’s always a delight to read and see your marvelous pictures ! I wish you the best. Just a comment : it’s ‘VOILA’ and not ‘VIOLA’ ;-)

    • love and cupcakes permalink*
      September 6, 2013 8:09 am

      You are SO right! I promise I know how to spell voila! It was late when I wrote this post :) thanks for pointing that out, I’ve fixed it :)

  2. September 6, 2013 5:27 am

    Love these! Try adding blueberries to the peach jam…so yummy!

    • love and cupcakes permalink*
      September 6, 2013 8:10 am

      Ooh! Yum! I’ll try that.

  3. September 6, 2013 7:01 am

    We made fig preserves for the first time this summer and it was delish! Highly recommend making jam with some help!

  4. September 6, 2013 8:38 am

    Love this! But do you have any alternatives to using a cup of sugar? WIll it work the same with agave or an alternate sweetener?

    • love and cupcakes permalink*
      September 6, 2013 11:28 am

      Hi Kenzie,

      I haven’t tried this but I did some research for ya. You can substitute 2/3 cup agave nectar for 1 cup cane sugar BUT….since your adding a liquid to essentially a liquid (the pureed fruit), you may end up wit…well, a liquid! I would try experimenting first, maybe a little pectin might be in order to sturdy up your jam. Also, a few things to note with agave:

      Agave adds moisture that table sugar does not have.
      Agave is a bit more dense (weighs more per cup)
      Agave adds a slight bit of its own flavor to the finished product; which might be noticble in mild flavored products
      And agave can cause baked foods to brown more quickly.

      (info taken from here: here)

      I hope this helps! I’ll try to make a sugar free jam for the blog soon! -xo

  5. September 6, 2013 11:14 am

    I’m definitely trying these recipes!

  6. September 6, 2013 6:15 pm

    how funny i am planning on making plum jam tomorrow! i have a recipe planned out already or else i would try yours! mine is pretty similar though! i too, am reluctant to let go of the produce of summer… siiigh

  7. September 7, 2013 6:51 am

    Love the photos here! Following your blog, so I won’t miss a post. :D

    • love and cupcakes permalink*
      September 8, 2013 10:06 pm

      Awesome! Thanks for reading :)

  8. September 7, 2013 5:55 pm

    I just love homemade jams but I have never made them. I rely on my sister to send them to me! :-) I have a question and it’s one of the reasons I’ve never made it – do the jars need to be sterilized? I have all the equipment to sterilize my gazillion mason jars that seem to collect here, but when I went to buy the large pot with the insert it specifically said it was not made for a glass top stove. Guess what I have? I haven’t found one that says it can be used on the glass top. Not sure if that even makes sense…..

    Any suggestions? Do I need a “special” pot or can I just use a large stock pot? I love summer fruits and would just love to start making my own jams and preserves.

    • love and cupcakes permalink*
      September 8, 2013 10:05 pm

      Hi Colleen,

      For quick jams, all you need is a standard pan/pot and a mason jar or air tight container for storing in the fridge. If you’re a canner, however, you can by all means properly can these jams for longterm storage. I never sterilize my jars for refrigerator items. I think if you were doing the whole canning thing, you may need to start with sterilized jars so as to not contaminate your food. I hope this helps! -xo

  9. September 10, 2013 5:48 am

    yummers!

  10. September 13, 2013 7:25 am

    Hi! We are italian bloggers and we would like to invite you to participate to the Versatile Blogger Award! We decided to nominate you because we follow you and we really enjoy your blog! For more informations take a look at our blog, you’ll find the rules to take part at this competition. :)

  11. September 19, 2013 7:45 pm

    Your photos are beautiful. I’m going to follow your lovely blog.

    • love and cupcakes permalink*
      September 19, 2013 10:30 pm

      Thank you!

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