Fruit Jam
This "Rico Suave" fruit jam is a celebration of summer's sweetest harvest, combining the delicate floral notes of peaches and apricots with the exotic richness of papaya and mango. The addition of fresh orange and lemon juice cuts through the sugar, creating a balanced, tangy-sweet spread that is perfect for brightening up breakfast. The texture is smooth yet retains subtle fruit pieces for a pleasing mouthfeel. Ideal for spreading on warm toast, dolloping over yogurt, or serving alongside savory cheeses, this versatile jam captures the essence of a sun-drenched garden in every jar. It’s an easy, rewarding project for home canners looking to preserve the season's bounty.
Description
This "Rico Suave" fruit jam is a celebration of summer's sweetest harvest, combining the delicate floral notes of peaches and apricots with the exotic richness of papaya and mango. The addition of fresh orange and lemon juice cuts through the sugar, creating a balanced, tangy-sweet spread that is perfect for brightening up breakfast. The texture is smooth yet retains subtle fruit pieces for a pleasing mouthfeel. Ideal for spreading on warm toast, dolloping over yogurt, or serving alongside savory cheeses, this versatile jam captures the essence of a sun-drenched garden in every jar. It’s an easy, rewarding project for home canners looking to preserve the season's bounty.
Ingredients
- 6 peaches, chopped
- 1 papaya, chopped
- 1 mango, cut fruit off seed as much as you can
- 3 apricots, chopped
- 1 cup orange juice
- 1/4 cup lemon juice
- 7 1/2 cups sugar
- 1 pkg Certo (fruit pectin)
Directions
- 1 Cook the chopped peaches, papaya, mango, and apricots with the orange and lemon juice in a large pot over medium heat until the fruit is soft.
- 2
Mash the fruit slightly with a potato masher or fork, then measure out exactly 5 cups of the cooked fruit mixture. If you have less, add more fruit; if more, reserve the excess for another use.- 3
Add the 7 1/2 cups of sugar to the measured fruit and stir thoroughly until the sugar begins to dissolve.- 4
Bring the mixture to a hard, rolling boil that cannot be stirred down.- 5
Add the package of Certo (fruit pectin) while boiling. Stir constantly and return to a full rolling boil.- 6
Boil hard for exactly 1 minute, stirring frequently to prevent scorching.- 7
Remove from heat and skim off any foam from the surface.- 8
Ladle the hot jam immediately into sterilized jars, leaving appropriate headspace. Process in a water bath canner if storing long-term.NoteStorage: Processed jars can be stored in a cool, dark place for up to a year. Once opened, refrigerate and consume within 3 weeks.
Substitutions: You can substitute Certo with liquid pectin or powdered pectin, but follow the specific package instructions for cooking times and sugar ratios.
Tips: The jam may take a while to set fully due to the pectin content in apricots and peaches. For a thicker consistency, ensure you reach a full rolling boil before adding pectin.
Variations: Feel free to adjust the fruit ratios based on seasonal availability. Adding thin slivers of lime peel can add a nice aromatic zest.
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