Mixed Fruit Jam
This easy mixed fruit jam is my favorite “clean out the fridge” recipe, using whatever fresh fruit I have on hand, from peaches and berries to cherries and apples. Sweet, fruity, and endlessly customizable, it’s a delicious way to reduce food waste and preserve summer flavor in a jar.
Servings 67 tablespoons
Calories 42kcal
Ingredients
- 2 lbs assorted fresh fruit
- 1.2 lbs granulated sugar
- 2 tablespoon lemon juice
- 1 lemon finely grated
Instructions
- Remove the peels from thicker skinned fruits like apples, peaches and nectarines. Discard any cores, seeds and pits.
- Chop the fruit into small chunks. For firmer fruits like apples, make the pieces smaller so they will cook and soften along with the softer fruits.
- Weigh the chopped fruit mixture then transfer to a large pot.
- For the sugar, use 60% of your chopped fruit weight and add it to the pot with the fruit along with the lemon juice and grated zest. Mix it all together.
- Over medium heat, bring the fruit mixture to boil slowly, stirring often to prevent sticking. Reduce temperature to medium-low if it is about to boil out of your pot.
- Cook until thickened, approximately 45 minutes. Use a potato masher to break down the fruit. If you want a smoother jam, use a hand blender and blend everything in the pot.
- Store in an airtight container in the refrigerator.
Notes
You can use whatever fruits you have available. For this example (and nutritional information) I used 1 gala apple, 3 peaches, ¾ pint of strawberries, 2 cups red cherries and 1 cup of blueberries.
Other fruit options you can use include nectarines, plums, grapes, pears, blackberries, raspberries and figs.
YIELD: 1-Liter (approximately 4.2 cups) of jam
STORAGE: If you are making a lot of jam, pour the hot jam into hot sterilized jars. Seal the jars and continue sealing them by using my hot water canning method.
CANNED: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATE: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZE: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
Nutrition
Serving: 1tablespoon | Calories: 42kcal | Carbohydrates: 11g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 28IU | Vitamin C: 5mg | Calcium: 2mg | Iron: 0.1mg
