Stone Fruit Jam
Stone Fruit Jam
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Servings: 6
One of the best ways to enjoy the bounty of summer stone fruit is by making a simple refrigerator jam. Just simmer the fruit with sugar and lemon juice, then transfer to a glass jar and refrigerate. After your jam cools, it’s ready to be spread on your morning toast, spooned over pancakes or served alongside cheese.
Ingredients
- 750 g pitted stone fruit, such as peaches, nectarines, plums, apricots and/or cherries, cut into 2.5-cm chunks
- 1/2 cup (100 g) sugar
- 1 Tbs. fresh lemon juice
- 1/2 vanilla bean, split lengthwise and seeds scraped, pod and seeds reserved, and/or a pinch of ground cinnamon or cardamom (optional)
Directions:
- In a medium saucepan, stir together the stone fruit and sugar. Let stand, stirring occasionally, for 20 minutes to allow the sugar to dissolve and the fruit to release their juices.
- Place the pan over medium-high heat and add the lemon juice. Using a large whisk or a wooden spoon, mash the fruit slightly. Add the vanilla bean pod and seeds and/or cinnamon. Bring the mixture to a vigorous simmer and cook, stirring occasionally, for 20 minutes. As the fruit mostly breaks down (some chunks will be visible), the juices will be released and reabsorbed, and the mixture will thicken and become jammy.
- Continue to cook, stirring constantly along the bottom and sides of the pan to prevent sticking, until the mixture reaches a very jammy, gel-like consistency, 5 to 10 minutes more, depending on the ripeness of the fruit. If the jam begins to burn, reduce the heat to medium.
- Remove from the heat, then remove and discard the vanilla bean pod. Immediately transfer the jam to a 300- or 350-ml) glass jar, leaving 5 mm of headspace, and seal tightly with the lid. Refrigerate until fully cooled. The jam will keep in the refrigerator for up to 1 month. Makes about 300 ml jam.
- Williams-Sonoma Test Kitchen
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