5-Minute Skillet Jams
I tried these jams several years ago and they turned out well. Use any fruit you like.
I tried these jams several years ago and they turned out well. Use any fruit you like.
- Carbohydrate 646.131239999927 g
- Cholesterol 0.563999998855733 mg
- Fat 4.82755665900771 g
- Fiber 7.65466697083579 g
- Protein 2.37475888885933 g
- Saturated Fat 0.756610443090586 g
- Serving Size 1 1 recipe (924g)
- Sodium 32.9404443840844 mg
- Sugar 638.476573029091 g
- Trans Fat 0.895669443332598 g
- Calories 2537 calories
Step-by-step
- In 12-inch skillet, heat blueberries, pectin, and margarine or butterover medium-high heat, stirring constantly until mixture boils. Stir insugar; heat to boiling. Boil 1 minute; remove from heat.
- Pour jam into two 1/2-pint jars with tight-fitting lids. Cover andrefrigerate until jam is set and cold, about 6 hours. Keep jamrefrigerated and
- use within 3 weeks. Makes about 2 cups.
- Raspberry: Prepare as above but use 3 cups raspberries, 1 1/2 cups sugar,and 1 tablespoon plus 1 teaspoon powdered fruit pectin. (Press half theraspberries through sieve to remove
- some seeds before mixing with other ingredients.) Makes about 2 cups.
Standard recipes for fruit preserves often require lengthy boiling processes and specialized canning setups, but this stovetop method relies on powdered fruit pectin to set rapidly in a wide skillet.
- Use a wide 12-inch skillet to maximize surface area, which allows excess moisture to evaporate quickly during the rapid boil.
- Add a small dab of margarine or butter to the fruit mixture before heating to prevent excessive foaming and boiling over.
- Stir constantly over medium-high heat until the liquid reaches a rolling boil that cannot be stirred down.
- Allow the mixture to boil for exactly one minute to activate the pectin networks properly before removing the pan from the heat.
Transfer the finished mixture into clean half-pint jars and chill them in the refrigerator for approximately six hours until fully set. Consume this refrigerator jam within a three-week window since it lacks the high sugar concentrations and vacuum seals required for shelf-stable long-term storage.
