Are you a jam fan too? I’m always making jams specially when fruits are in season, they are in their prime and at the best price, this way you can save for later when they’re not in season or the prices are higher. Jams are not only good for toasts, you can make desserts, vinaigrettes, toppings, pies, cookies, smoothies, cakes, pancakes, waffles, basically anything that calls for fruit, at the end is only fruit preserves. Fruit preserves refer to fruit or vegetables that have been prepared, canned or jarred for long term storage. Jam refers to a product made with whole fruit, cut into pieces or crushed. Preserves contain chunks of fruits but jams do not; jams contain fruit pulp. That’s why in this case we got half and half, I squish some of the fruit and leave some whole cause you can get the best of both worlds.
Acid is a must in jams and preserves. Acid must be present to form gel in marmalades and thickening in jams, preserves and conserves. For fruits lacking in natural acid, like strawberries, recipes call for lemon juice or other citrus fruit. Commercial pectin products contain organic acids that increase the acid content of fruits.
Although I always go for lemon you can always use vinegar. You won’t taste the vinegar perhaps I feel like it brings a bit of an extra zing to the flavor profile and even though you can use white vinegar, I recommend using apple cider vinegar because it has a sweeter fruity flavor profile that just pairs perfectly with fruit. The tartness of the vinegar subtly balances the flavor of the jam, bringing out the complexities of the fruit. Balsamic Vinegar Jams are great too, not a sour or overly acidic finished product, simply a well-rounded, delicious batch of jamTry this method and you might even like it more than using lemon.
Fruit naturally have fructose so you won’t need much sugar, sugar is important when making jams. In addition to sweetening and helping with gel formation in regular jams, jellies and preserves, sugar plays a very important role in preventing spoilage. The large amount of sugar present reduces the “available” moisture for microbial growth. If you’re watching your sugar intake you can always substitute for monkfruit or your favorite sweetener. Although your may need to use a pectin or other gelling agent to achieve the desired consistency when using monk fruit or stevia, it works. It’s also recommended to follow a recipe specifically designed for using these sweeteners in jams to ensure the best results, I tried this using half sugar and half monkfruit and it worked perfectly.
This recipe calls for blueberries but know that this works perfectly with blackberry, raspberries and strawberries.
Blueberries are often called a “superfood.” This small but mighty berry is loaded with nutrients. They may help lower blood pressure, prevent heart disease, improve memory, aid in exercise recovery, and more. Blueberries are sweet, nutritious and wildly popular. They may reduce chronic disease risk, improve vision, enhance digestion and support overall health. Additionally, blueberry’s antioxidants can help protect your skin from premature aging and reduce your risk of chronic diseases by helping tame chronic inflammation. Much of the power of blueberries lies in their colors. The deep-blue hue comes from anthocyanin, a phytochemical whose abilities may help protect the body from heart disease and Type 2 diabetes, offering cancer-fighting benefits, promote gut health and reduce inflammation. More than enough reasons to incorporate this babies in your diet.
Ingredients:
4 cups fresh blueberries
1 cup sugar -you can use more or less depending on your taste.
2 tbs apple cider vinegar
Method:
Wash and dry the blueberries, put them in a big bowl with the sugar and don’t be scared to mush some of the berries so you get a thick consistency but have the whole fruit too. At this point, this step is optional but I find it to make it even better so you can let it rest for up to 3 hrs.
Empty the bowl in a pot, add the vinegar and cook for about 2 hrs. until reduced. If you wish to add any extra flavors like ginger, fennel pollen, etc. this is the time to do it.
Let it cook for 10 more minutes, and you got the perfect jam.
Store in a sterile jar for better conservation. In the fridge this can last for months if stored in a sterile sealed jar.
Enjoy!
*Tip:
To sterilize the jars just boil them for 10-15 minutes completely covered in water and don’t let it evaporate. Let dry and store your jam, when completely cool store in the refrigerator. If the process is done properly this can last for months, a year or even more.
