Have you ever refrained from doing something because it just seemed to difficult? That is how I’ve always felt about jams, jellies, and preserves. I’m a huge proponent of eating healthy foods made from all-natural ingredients, and very often, store-bought varieties contain high fructose corn syrup and artificial colors and flavors. Traditionally, we’ve picked up our favorite organic varieties at our local market, but after learning just how easy it is to make jams, jellies, and preserves at home, I decided to create my own recipes with our favorite fruits.
You may remember that I explained the difference between jams, jellies, and preserves in my homemade toaster tarts recipe post. As a refresher, the difference simply depends on the form the fruit takes. Jelly and jam are smoother in consistency and the fruit is in the form of fruit juice for jelly and fruit pulp (typically pureed) for jam. Preserves contain chunks of fruit and is thicker in consistency.
One of my childrens’ favorite fruits is the blueberry! We are moving into blueberry season, so I picked up several pints at our local market. I only used 3 ingredients in this recipe, however, if you prefer not to use any type of sweetener, you might consider using fruit pectin.
In the coming weeks, I’ll have easy recipes for strawberry jam and lemon curd, both of which can be made on the stove in less than 30 minutes. If you have an abundance of fruit and you’re interested in making jams and preserves in large batches, I’ll show you how to can in just a few short steps.
There are a few things I really love about making homemade preserves. I like the ability to make small batches and alternate the fruits so that we have a variety of jams and preserves for breads and other dishes. I also appreciate the fact that I have control over the ingredients used, including the amount of sugar.
To elevate your jams and preserves, consider adding spices or combine your favorite fruits!
Recipe and Images: Rockin’ Mama