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Brian Woodcock; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
30 mins
total:
1 hr 20 mins
Yield:
Makes 2 (8-oz.) jars
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together fruit and sugar in a 4 1/2-qt. saucepan. Let stand 10 minutes. Meanwhile, zest 1 lemon to equal 1 tsp. Cut lemon in half; squeeze juice from lemon into a bowl to equal 2 tsp. Peel and section second lemon, removing seeds and chopping segments.

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  • Stir pectin and, if desired, ginger, into fruit mixture, and bring to a rolling boil over medium heat, stirring often. Boil, stirring constantly, 5 minutes. Reduce heat to low; stir in lemon zest, chopped segments, and lemon juice. Cook, stirring occasionally, 3 minutes; remove from heat. Cool 10 minutes.

  • Pour jam into 2 (8-oz.) canning jars, and cool completely (about 30 minutes). Cover with lids, and refrigerate up to 1 month.

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