Cooking jam in a skillet increases the surface area, making any combination of berries and sugar cook down and thicken much more quickly than the mixture would in a pot. It also allows you to make jam in small batches – perfect when you have a smaller quantity of fruit, and just one jar is enough. You can also get away with using far less sugar. But remember, the less sugar you use, the less time it will last in the fridge.
fresh or frozen berries 2-3 cups (500-750 ml)
sugar 1/2 cup (125 ml)
squeeze of lemon juice
1. Put berries in a heavy skillet (cast iron works well) and set it over medium-high heat. If using strawberries, roughly chop them first, or mash them using a potato masher.
2. Add the sugar and lemon juice and bring to a boil.
3. Cook, stirring often, until berries soften, release their juices, and the mixture thickens to the consistency of loose jam.
4. Continue cooking until thickened to your liking. Transfer to a bowl or jar and refrigerate for up to two weeks.
Makes about 1 cup.
31 calories, 0 g fat,
0 mg cholesterol, 8 g carbohydrate,
0.1 g protein, 0.7 g fibre
Freezer jam appeals to those who don’t have jars on hand or are nervous about the sealing procedure. Fortunately, jams, sauces and chutneys freeze very well. Use sealable plastic containers or freezer bags (which can be emptied into a bowl or jar once thawed), filling them with 1/2-inch headspace to allow for the mixture to expand as it freezes. Preserves keep in the freezer for 4-6 months; to thaw, set on the countertop or in the refrigerator overnight.