No-Cook Jam


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Toss, stir, and mash your way to homemade jam—no cooking required! The jam will be looser in consistency than its cooked or store-bought counterparts, but it still adds a delicious pop of bright flavor to drinks, dressings, and more. 

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Yields:
6 c.

Total Time:
20 mins

  • 2 1/2 lb.

    fresh raspberries, blackberries, or peaches (pitted and cut into 1/2-inch pieces)

  • 1 tsp.

    vanilla bean paste (if making peach jam)

  • 2 tsp.

    lemon zest plus 2 tablespoons lemon juice

  • 2 c.

    superfine sugar

  • 3 tbsp.

    Ball RealFruit freezer pectin

Directions

STORAGE SMARTS We skipped the water bath (which sanitizes jars) in favor of this shortcut method to save time — but that means you cannot store the jars in your pantry. Jams will last in the fridge for up to one week or in the freezer for a year. 

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Assistant Food Editor

Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).



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