This jam recipe is from Simply Gluten Free. In her blog post, she made blueberry jam. So for this tutorial (as something different), I’m going to demonstrate with apricot jam 🙂
This apricot jam was made from the last of the frozen hand-picked apricots that I talked about in this post over the summer. Mmm, there’s nothing better 🙂 For the blueberry jam (which I also had to try!), I just used frozen blueberries from the store. Since it’s winter as I’m writing this, fresh blueberries when they’re not in season are insanely expensive. Frozen fruit gives you more “chunks” of fruit than fresh would, just because the fruit is de-thawing a majority of the time and doesn’t get as mushy. In the summer time, if you have fresh fruit, by all means, use it!
How to Make Homemade Jam (from Simply Gluten Free)
2 pints (4 c.) fresh or frozen fruit
3/4 c. agave nectar
1/4 t. sea salt
juice of 1 lemon
Combine all ingredients in a heavy saucepan. Bring to a boil over medium-high heat (while stirring).
Mash the berries with a potato masher or back of a spoon.
Lower the heat so that the mixture continues to boil gently. Continue to cook uncovered (stirring occasionally), for 20 -25 minutes or until the mixture is thick. Cool to room temperature, the jam will jell as it cools. Store in clean containers in the fridge for up to a month or in the freezer for up to a year.
Makes about 2-3 cups of jam.