Homemade Jam

Few things are as easy and rewarding as homemade jam.  The possibilities are endless, but some of our favorite jam is strawberry/blueberry, strawberry/peach, and blueberry(I’m not a big blueberry fan but this jam is so good!  I just bought frozen blueberries and let them thaw).  Buy a box of pectin and follow the instructions in the box—it’s very quick & easy.  Here is a recipe for apricot jam that is cooked and doesn’t need added pectin: 

1 C apricots, washed, stone removed, and chopped roughly

¾ C sugar

1 ½ t fresh lemon juice

Combine ingredients in saucepan.  Let sit 1 ½ hours at least, then over medium heat, bring it to a boil, stirring often. Some foam will appear while cooking, just spoon off the foam and put it in a cup—this can be used as yummy syrup on pancakes.   Simmer jam about 20 minutes until thick, stirring often.  Let cool and store in the fridge or freeze.  This recipe can be doubled, tripled, etc.

  Please share your recipes with the ward sisters! If you have a recipe your family loves, please email it to dianabrown@xmission.com.   June & July theme is Summer/Kid-Friendly foods.