I haven’t been brave enough to try canning yet. I bought a how-to book on it and had intentions last summer but I just never got around to it. This year, I don’t have a garden large enough to even think about having enough stuff to can. Imagine my excitement when I found an easy refrigerator jam on Sarah’s Cucina Bella. This recipe is derived almost to the T from the one in the link, but I had to add a little something to make it my own, cinnamon!
This jam is super easy to make and convenient to have in the fridge. Instead of spending 3 dollars on a jar of jam at the grocery store, try making your own! Summer is the perfect season to make your own jam. Visit the farmer’s market and pick up some fresh fruit to make your jam with. The other ingredients are probably already in your cupboard so the expense will probably be about the same. Plus when you make something yourself you know EXACTLY what’s going in it. That’s what I love about cooking and baking.
2 cups diced peaches
1 cup blueberries
1/4 cup sugar
2 tbsp. cornstarch
1/4 tsp. salt
1/2 tsp. cinnamon
1) Combine all ingredients in a large bowl, stir together and let sit for at least a half an hour.
2) Pour the ingredients into a saucepan. Heat on medium and stir constantly. The original recipe says to mash with a potato masher once the blueberries start to burst, but I like my jam chunky so I just kept stirring instead. After 15 minutes I had a thick jam with chunky peaches in it.
3) Transfer to a glass storage container and store in the fridge or freeze it for later!
Tomorrow I plan on trying a blueberry rhubarb refrigerator jam to use up all the rhubarb growing in my yard, check back to see how it turns out!