Summer is in full swing and there’s an abundance of berries! Whether you’re foraging for blackberries in the alley, picking your own blueberries at a farm, or buying them by the flat at the farmer’s market, you should hop on the jam train and capture that sunshine in a jar.
This is the ONLY jam recipe you’ll ever need, and it works for any fruit!
Basic jam recipe
Yield: 12 half pint (8 ounce) jars
12 cups fruit
1.5 to 3 cups sugar
9 Tablespoons low-no sugar needed pectin
2 Tablespoons lemon juice
If needed, chop the fruit into 1 inch slices. This isn’t necessary for blueberries or blackberries. For stone fruits, the skins do not need to be removed. They will breakdown and add nice texture and color to the jam, but of course, it's also fine to remove them.
Place your fruit and lemon juice in a wide, 6- to 8-quart saucepan. Bring to a simmer, stirring frequently and mashing berries to achieve desired consistency.
When jam has the consistency you prefer, stir in the pectin, then bring fruit to a full rolling boil. (A full rolling boil means the bubbling does not diminish when stirred.)
Once the jam has boiled, add about half of the sugar, stirring vigorously to dissolve while the mixture returns to a full boil.
Remove from heat and taste, adding additional sugar as needed to achieve your desired sweetness level. Ladle the hot jam into jars, leaving 1⁄4-inch headspace at the top. Refrigerate, freeze, or process using a water bath canner.
If you’re intimidated by canning or want to learn an infinite way to spice up your jams (can you say blueberry bourbon basil or rum plum ginger?), come take a Kick Out The Jams class with us!
If you’re jamming at home this summer, tag us on Instagram @theworks.seattle and use the hashtag #kickoutthejams! so we can see your creations!
Believe us when we say this pickled apple recipe will not leave a sour taste in your mouth! Delightfully sweet, full of fall flavors and refreshingly crisp; pickled apples are an excellent way to pay homage to the revered pome fruit.