How to Make Jam the Easy Way

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Good jam starts with good fruit. I offer fruit for breakfast every morning at Munro House and always have some left over. I combine the leftovers in storage bags and freeze them until I am in a jammin’ mood. My fruit selection is mostly grapes (red, green, and black) along with strawberries and pineapple. I have smaller quantities of blueberries, blackberries, raspberries, and kiwi. Then I thaw the mixture and put it into a bowl where my Ninja chops it all up to a thick liquid. I save it all in another storage container until I am ready to cook. Here is where it gets easy. I have a Sunbeam brand bread maker. It has a jam setting. I put 12.5 ounces of pureed fruit into the bread maker and add a cup of sugar, a tablespoon of pectin, and a teaspoon of lemon juice. I hit the jam setting and come back in an hour and 5 minutes. Then I pour the liquid into jelly jars and wait for it to cool. Done. It’s a long process to make large quantities of jam, but the method is simple and the finished product is outstanding.