Jim’s Jam

This is loosely based on an Alton Brown recipe from the Good Eats episode, “Urban Preservation: Jam Session,” but Jim has made some modifications which, we feel have improved it!

24 oz. frozen fruit (14 oz. strawberries + 10 oz. raspberries makes Jim’s favorite)
4 Tbsp. lemon juice
2 Tbsp. apple cider vinegar
1 1.75 oz. package No/Low Sugar Pectin
3 C sugar
½ C water

Place fruit in a pot over low heat and add lemon juice and vinegar. Sprinkle pectin evenly over fruit. Use a potato masher as the fruit starts to thaw. Once softened, turn heat to med-high and continue to mash and stir fruit until slightly chunkier than desired consistency. Bring mixture to a boil and let it simmer, stirring frequently, for five minutes.

Add sugar and water and stir until completely incorporated. Return to a boil for one minute, then remove from heat. At this point, jam can be either preserved or just distributed to clean jars and left to sit overnight to cool.

Remember: if jam is not preserved, it should be kept in the refrigerator for no more than 4 weeks (but it usually disappears before then).

Yields: about 36 oz.

Time to make: 30 min

Source: James Hoffman