Breakfast - Jams

Apple, Strawberry, and Mint Jam

Ingredients

• 2 lb. fresh strawberries
• 2 tsp. lemon zest
• 2 tbsp. lemon juice
• 2 Granny Smith Apples
• ¼ c. fresh mint
• 2 c. superfine sugar
• 3 tbsp. Ball RealFruit instant pectin

Directions

1. In a bowl, toss together the strawberries, lemon zest and juice, and 1/4 cup sugar. Fold in the apples and mint and let sit for 15 minutes.
2. In a medium bowl, whisk together 1 3/4 cups sugar and pectin. Sprinkle the sugar mixture over the fruit, then fold and stir constantly for 2 minutes. Using a potato masher, lightly crush the fruit mixture for 1 minute.
3. Transfer to 8-ounce freezer-safe jars (about 3/4 cup per jar), leaving a 1/2-inch space at the top of each jar.
4. Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).

Plum, Ginger, and Lemon Jam

Ingredients

• 3 lb. red plums
• 1 piece fresh ginger
• 2 tsp. lemon zest
• 2 tbsp. lemon juice
• 2 c. superfine sugar
• 3 tbsp. Ball RealFruit instant pectin

Directions

1. In a large bowl, toss together the plums, lemon zest, juice, and ginger.
2. In a medium bowl, whisk together the sugar and pectin. Sprinkle the sugar mixture over the fruit, then fold and stir constantly for 2 minutes. Using a potato masher, lightly crush the fruit mixture for 1 minute.
3. Transfer to 8-ounce freezer-safe jars (about 3/4 cup per jar), leaving a 1/2-inch space at the top of each jar.
4. Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).

Mixed Berry Jam

Ingredients

• 1 lb. fresh strawberries
• 12 oz. fresh raspberries
• 12 oz. fresh blackberries
• 2 tsp. lemon zest
• 1 tbsp. lemon juice
• 1 tbsp. fresh thyme leaves
• 2 c. superfine sugar
• 3 tbsp. Ball RealFruit instant pectin

Directions

1. In a large bowl, toss together the fruit, lemon zest, juice, strawberries, raspberries, blackberries, and thyme leaves.
2. In a medium bowl, whisk together the sugar and pectin. Sprinkle the sugar mixture over the fruit, then fold and stir constantly for 2 minutes. Using a potato masher, lightly crush the fruit mixture for 1 minute.
3. Transfer to 8-ounce freezer-safe jars (about 3/4 cup per jar), leaving a 1/2-inch space at the top of each jar.
4. Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).

Vanilla, Nectarine, and Raspberry Jam

Ingredients

• 1 vanilla bean
• 2 tsp. lemon zest
• 2 tbsp. lemon juice
• 2 lb. nectarines
• 1 lb. raspberries
• 2 c. superfine sugar
• 3 tbsp. Ball RealFruit instant pectin

Directions

1. Scrape out the vanilla seeds into a large bowl. Add the nectarines, and toss with the lemon zest and juice and 1/4 cup sugar; let sit for 15 minutes, then toss with the raspberries.
2. In a medium bowl, whisk together 1 3/4 cups sugar and pectin. Sprinkle the sugar mixture over the fruit, then fold and stir constantly for 3 minutes (do not mash).
3. Transfer to 8-ounce freezer-safe jars (about 3/4 cup per jar), leaving a 1/2-inch space at the top of each jar.
4. Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).

Blueberry, Orange, and Lime Jam

Ingredients

• 2 tsp. orange zest
• 2 navel oranges
• 2 lb. fresh blueberries
• 2 tsp. lime zest
• 2 tbsp. fresh lime juice
• 1 c. superfine sugar
• 3 tbsp. Ball RealFruit instant pectin

Directions

1. In a bowl, toss together the orange zest, oranges, blueberries, lime zest and juice, and 1/4 cup sugar.
2. Using a potato masher, lightly crush the fruit mixture and let sit for 15 minutes.
3. Whisk together 3/4 cup sugar and pectin. Sprinkle over fruit mixture, then fold and stir constantly for 2 minutes.
4. Transfer to 8-ounce freezer-safe jars (about 1/4 cup per jar), leaving a 1/2 inch of space at the top of each jar.
5. Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).

Basic Quick No-Cook Jam

Ingredients

• Fresh fruit
• 2 tsp. lemon zest
• 2 tbsp. lemon juice
• 2 c. superfine sugar
• 3 tbsp. Ball RealFruit instant pectin

Directions

1. In a large bowl, toss together the fruit, lemon zest, and juice.
2. In a medium bowl, whisk together the sugar and pectin. Sprinkle the sugar mixture over the fruit, then fold and stir constantly for 2 minutes. Using a potato masher, lightly crush the fruit mixture for 1 minute.
3. Transfer to 8-ounce freezer-safe jars (about 3/4 cup per jar), leaving a 1/2-inch space at the top of each jar.
4. Refrigerate for at least 3 days before serving or freeze for up to 1 year. If frozen, thaw in the refrigerator overnight before serving (once open, consume within 1 week).