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Makes about 1 1/2 cups 1x
Time about 45 minutes
Put the fruit in a medium saucepan over medium heat. After a minute or so, add the sugar and juice. Adjust the heat so that the mixture bubbles steadily, using a higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally, until the mixture is thick, 10 to 30 minutes. Taste as you go and add more sugar if needed. Cool completely, cover, and refrigerate; it will thicken more as it cools. Store in the refrigerator, where it will keep for at least a week. Freeze for longer storage.
– Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition
Thicker Fruit Jam
For fruit low in pectin, like blueberries, raspberries, strawberries, and peaches, adding pectin will yield a thicker jam in a shorter time; it also helps preserve the fruit’s natural flavor and color: Add 1 tablespoon pectin powder to the fruit along with the sugar and juice.
Chia Seed Fruit Jam
Chia seeds become incredibly gelatinous when you combine them with liquid, creating a jammy consistency: Decrease the sugar to 1 tablespoon. Cook the fruit just until it starts to break down, 5 to 15 minutes, depending on the fruit. Remove from the heat, and stir in 2 tablespoons chia seeds; let it sit for 5 to 10 minutes, then check on the consistency. If it’s looser than you would like, stir in another 1/4 teaspoon seeds and let sit another 5 to 10 minutes. Continue to add seeds in this way till you get the thickness you like.