Put the fruit, sugar, lemon juice, lemon zest and vanilla bean in a pot.
Pot
3
Stir and let stand about an hour, until the fruit releases juices.
💡Standing in sugar before cooking draws the juice out of the fruit: the sugar dissolves in it, and the jam doesn't burn on the bottom at the start.
4
Bring to a boil, stirring.
Stove
5
Skim off the foam that rises at the start of cooking with a spoon.
6
Turn down the heat and simmer 20–25 minutes, until the fruit softens.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
7
Test the thickness: the jam is ready when a drop of it on a cold plate sets.
💡The plate test: chill a small plate in the freezer ahead of time, drip a little jam onto it and wait half a minute. If the drop wrinkles when you push it with your finger, the jam is ready.
8
Pour into clean, sterilized jars.
Jar
9
Close tightly and turn the jars upside down for a few minutes, then turn them back and let cool.
10
Keep in the fridge for up to a month.
Refrigerator
380calories
1 gprotein
95 gcarbs
0 gfat
● protein 1%● carbs 98%● fat 1%
Per serving (213 g), of 8 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Jar· Also works: Storage container (None)
By the steps, as the recipe is built now: another version or addition can change the list.
