In the summer I tend to go overboard with the amount of produce that I buy and there’s always bound to be some of it that starts to soften a little too much before we have a chance to get at it. The problem is that it’s always a few pieces here and there. It’s never enough to make a pot of jam, which is really what those too-soft-to-eat fruits are good for.
That’s where this recipe comes in. You can use a mixture of any stone fruit (nectarines, plums, apricots, cherries, peeled peaches) to make this jam. You chop up the fruit and mix it with some sugar right when you know that the fruit is holding onto it’s last breath. Then you pop it in the fridge for up to 2 days, for whenever you can get around to actually making the jam. It’s a great way to ensure you don’t waste any fruit even if you don’t have the time to deal with it right then.
This time around I had just over a cup of sweet cherries that were starting to get a little soft, so I threw them together with a peach and a nectrine that we had lying around – perfect. I loved that I didn’t have to use up all the fresh produce we had in order to use up the old stuff. I felt like I was being so prudent and domestic.
I got this idea from one of my favourite canning books, Food in Jars. I altered the recipe a bit by cutting the sugar in half and skipping the canning process. It’s such a small amount of jam that I’m sure most people will be able to find room in their freezers.
We all loved this jam and I love that each time I make it, it will be slightly different then the last. Having a variety of jam on hand is never a bad thing!
Stone Fruit Freezer Jam
- 3 cups pitted and chopped stone fruit (any mix of nectarines, plums, apricots, cherries, or peeled peaches)
- 1 cup sugar
- juice of 1 lemon
Mix together the fruit and sugar in a large tupperware container. Cover and refrigerate for 2 hours or up to two days. The fruit will begin to soften and release their juices.
Once ready to make the jam, scrape the fruit/sugar mixture into a medium-sized saucepan. Stir in lemon juice. Bring to a boil over medium heat. Lower heat and simmer rapidly until syrupy and thick. Check for set by doing the wrinkle test* (below). Once the jam has reached the proper set, divide between three 1/2 cup jars or tupperware containers, leaving 1/2 inch headspace. Place in the fridge or freeze for longer storage.
This applies to any jam that is made without using pectin.
Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.
Makes approximately: 1.5 cups
Adapted from Food in Jars.