In Lesson 6 at Maxine’s Junior Chef’s College, while the enriched white bread is proving, Maxine will whip up a batch of Basic Fruit Jam to accompany her freshly baked bread. This quick and easy recipe, taking only 25 minutes from start to finish, is a perfect example of efficient time management in the kitchen.
The jam-making process involves a simple cooking technique; combining the ingredients in a saucepan and simmering until thickened to a desired consistency . A clever freezing-spoon test allows Maxine to determine the perfect moment to remove the jam from the heat, ensuring a perfectly set jam every time. This efficient jam-making technique aligns perfectly with the time constraints of the bread-making process, making it an ideal supplementary recipe for this lesson at Maxine’s Junior Chef’s College.
Basic Fruit Jam 🫐
Ingredients
- 5 cups berries about 1 pound, such as blueberries, blackberries, or strawberries
- 1/2 cup granulated sugar
- 2 tablespoons freshly squeezed lemon juice
- Pinch salt
Instructions
- Prepare the berries. Cut the berries into large chunks, discarding any heavily bruised sections. Place a few clean metal spoons in the freezer.
- Combine the fruit and sugar in a saucepan. Place the fruit, sugar, lemon, and salt in a heavy-bottomed saucepan over medium heat and mash the fruit a little with a potato masher or large fork into a chunky texture.
- Cook the fruit and sugar. Bring the mixture up to a boil, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 20 minutes.
- Begin checking the fruit for doneness. Start checking to see if the jam is set. Remove a spoon from the freezer and dribble several drops of the jam onto the spoon. Wait a few seconds, and then run a finger through the jam. If it leaves a distinct track in the jam, it is done. If it runs back in on itself, keep cooking the jam and test again a few minutes later.
- Cool the jam and move it to two jars. Turn off the heat and carefully transfer the jam into 2 clean glass jars. Seal, label with the fruit and the date. Cool to room temperature and store it in the refrigerator for up to 3 weeks.