Small Batch Jam

Great for leftover fruit - strawberries, raspberries, peaches, even apricots (pictured).

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and cut the fruit. Wash and hull the fruit as needed. Cut large strawberries into quarters and peaches into bite-sized pieces.

Step 2

Combine the fruit with sugar and mash. Combine the fruit with the sugar and lemon juice in a medium, heavy-bottomed saucepan. Gently mash with a wooden spoon until the fruit is juicy and most of the sugar is dissolved.

Step 3

Cook until jammy. Cook over a medium heat, continuing to mashing down on the fruit with a wooden spoon. Bring to a rolling boil and continue to cook, stirring frequently, until the jam is thick and darkened in color, about 20 minutes.

Step 4

Transfer the jam to a jar and refrigerate. Carefully spoon into a very clean (8-ounce) jar and let cool to room temperature. Seal the jar and refrigerate.