This is the simplest jam I’ve ever made. Probably the most tasty too!
It cooked up in 30 minutes on the stove top and thickened perfectly…without any pectin to boot. Love saving money any where I can. Plus it’s just fruit and a pinch of cinnamon and a pinch of Agar flakes. Works great.
First thing to make sure of when you’re cooking up jams or preserves is that the fruit is organic and ripe. I mean really ripe.
The flavor comes from the sugars in the fruit and if it aint ripe it aint sweet. Keep your fruit out of the fridge and in a warm place for a few days prior to cooking up your jam if possible. I leave mine in my car window inside a paper bag for a day and that usually helps.
If your fruit is ripe enough, you really shouldn’t need to add additional sugar to the batch. Keep it simple.
The Agar flakes will thicken the juices just enough to make any liquids left after reducing gel up. 30 minutes and your done!
If you haven’t made jams before, this is a perfect recipe to begin with so you can get some practice and thickening the fruits. This batch will only make about 12 oz. so feel free to double your ingredients if you have more fruit. It can store up to a year in the freezer if sealed well. Or just keep it in the fridge like me and it’ll be gone in no time…but it will keep for up to 3 months if you’d like
I love Peach Jam from my childhood. We’d drive up to an orchard as a family in the fall and get a few bushels full of the juiciest peaches you can imagine. The juice running down our arms in the back seat of our white Chevy on the way home gobbling up a few. My Mom would cook up 10 – 12 jars of wonderful peach jam and store them up to last us until the next year. Canned fruits make quick and easy gifts to have on hand to give as well. Once you get the hang of cooking up jams, the sky is the limit to what you can make.
- 2 ripe Peaches, pitted and sliced
- 5 - 7 ripe Yellow Plums
- 1 Tbs. Agar Flakes
- 1 Tbs. Cinnamon
- 1 cup Water
- 1 cup Sugar
- pinch of salt
- In a medium size saucepan, heat the fruit, water, sugar, cinnamon and salt to a boil. Reduce heat to a simmer and boil down the fruit liquid to a thick syrup. Remove the pot from the heat and immediately stir in the Agar. Stir constantly until you see the jam thickening to gravy like consistency. Pour the slightly cooled jam into clean, warmed jars. Cool the jam jars completely on the counter top prior to storing in the fridge for up to 1 month or freezer for 6 months.
Fabulous on my Slow Cooker baked Onion Focaccia bread I made last week in case you missed it.
Have you canned fruit before? Let us know what you’ve made lately. Enjoy!
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