Mashed-Fruit Jam Recipe

A friend calls yesterday and says, "Quick, can I stop by to give you some organic, locally grown plums that were gifted to me?" She had more than she could ever use and wanted to share the abundance. Super ripe, super delicious plums... so of course I had to make a jam!! 

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To make mashed-fruit jam: 
2 cups of fresh fruit, cut into chunks and pits removed 
1 tsp. lemon juice
1/2 cup raw sugar (honey or sugar replacements work, too) 
1 tsp pectin (pamona's universal pectin is the brand I use) 
1 tsp. calcium water that is packaged with the pectin. This helps activate the pectin, but may not be necessary for quick jam if you don't have it in your pantry. 

Set aside 3-4 clean (sterile), small glass jars and lids. Have a blender/processor ready for any thick-skinned fruit that might need extra blending (think apples, plums). 

In a medium sauce pan on medium-low heat, add fruit, lemon juice, and calcium water. Mash and cook for 5-7 minutes; stirring frequently. While that is cooking, mix sugar and pectin together.

(If the fruit needs extra blending, this is the time to pull the mixer forward and use it. The vita-mix works great for hot foods. Once blended to desired consistency, pour back into the sauce pan and bring back to a boil.)

Now, the mashed fruit should be tender and... well, mashed. Add the sugar-pectin mix and stir vigorously for 1-2 minutes while the jam returns to a boil. Once boiling, remove from heat. 

Pour jam into sterile jars 1/4" to the top, wipe the rims clean, then tighten lids. If canning, boil submerged in water for 10 mins. (Add 1 min. for every 1000 ft elevation change) Remove from water and allow to cool. Check the seal. Then, store until you can't resist eating it any longer. 

If you don't want to boil jars, place cooled jars in the fridge and use within 3 weeks.  

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