Recipe | The Kitchn: How To Make Fruit Jam Without Pectin — Cooking Lessons from The Kitchn

Recipe | The Kitchn Inspiring cooks, nourishing homes

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How To Make Fruit Jam Without Pectin — Cooking Lessons from The Kitchn Aug 16th 2013, 14:00, by Dana Velden In the summer when the berries and stone fruit are in abundance, I make a fresh, single jar of refrigerator jam at least once a week, sometimes even more.  The entire process, from cutting the fruit to spooning the jam into a jar, takes about 15 to 20 minutes. It's so much simpler than large-batch canning projects that it's unfair to compare the two, but the end result is just as delicious, if not more so.  All week long, I dip into a jar fresh, brightly colored jam, spooning it into yogurt or on top of ice cream, or swirling it into a cocktail.  And, of course, spreading it onto my morning toast! More

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