Using sound judgment to be more self-reliant.
These plum preserves are lightly sweetened with honey and spiced with cardamon. The flavor is good – tart and spicy – a bit like a chutney. We use the natural pectin in plums for gelling – no commercial pectin needed. Try it with poultry, stirred into yogurt, or drizzled over ice cream.
The easiest plum jam is made with nothing but plums and sugar, but sometimes I enjoy mixing things up a little. This plum jam recipe has a small amount of commercial pectin, which lets you use less sugar, and speeds up cooking time. Try it as a topping for ice cream or cheesecake, on toast with butter or nut butter, or mixed into yogurt.
This blueberry peach jam is another delicious way to use the summer bounty of fresh blueberries and peaches. With less sugar and just a small amount of added pectin for quick cooking, this recipe lets the fresh fruit flavors shine through.
With his first spoonful, my husband pronounced this blueberry jam to be “the blueberriest blueberry something he had ever eaten”. In this post, I’ll share my easy, low sugar blueberry jam recipe, plus answers to some blueberry tips and common jam questions.
We were once again blessed with an abundance of pears from the neighbors after helping them harvest their pear tree, so I decided to experiment with another pear jam combination. This time around we made blueberry pear jam, pairing up the sweetness of the pears with berries, lemon and a touch of vanilla. My husband still prefers the cranberry-pear jam, but my sons gave this combo a “thumbs up”.
