No-Cook Jam

Name: No-Cook Jam
Total time: 20 min
Yield: 6 c.
Ingredients: 2 1/2 lb. fresh raspberries, blackberries, or peaches (pitted and cut into 1/2-inch pieces); 1 tsp. vanilla bean paste (if making peach jam); 2 tsp. lemon zest plus 2 tablespoons lemon juice; 2 c. superfine sugar; 3 tbsp. Ball RealFruit freezer pectin

Transform peak-season fruit into homemade refrigerator jam.

By Joy ChoPublished: Jun 16, 2023

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mike garten

Yields:

6 c.

Total Time:

20 mins

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Toss, stir, and mash your way to homemade jam—no cooking required! The jam will be looser in consistency than its cooked or store-bought counterparts, but it still adds a delicious pop of bright flavor to drinks, dressings, and more.

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Ingredients

2 1/2 lb.
fresh raspberries, blackberries, or peaches (pitted and cut into 1/2-inch pieces)
1 tsp.
vanilla bean paste (if making peach jam)
2 tsp.
lemon zest plus 2 tablespoons lemon juice
2 cups
superfine sugar
3 Tbsp.
Ball RealFruit freezer pectin

Directions

1. Step 1If making peach jam, pulse peaches with vanilla paste in food processor until finely chopped.
2. Step 2In large bowl, toss together fruit, lemon zest, and lemon juice. In medium bowl, whisk together sugar and pectin; sprinkle over fruit, then fold and stir constantly for 2 minutes. Using potato masher, lightly crush fruit mixture until juicy with visible pieces of fruit remaining, 1 to 2 minutes.
3. Step 3Transfer to freezer-safe jars, leaving 1/2 inch of space at top of each. Cover and
  let sit at room temp 1 hour, then refrigerate 3 days (jam will thicken slightly as it chills) or freeze up to 1 year. If frozen, thaw in refrigerator overnight before serving (once open, consume within 1 week).

STORAGE SMARTS We skipped the water bath (which sanitizes jars) in favor of this shortcut method to save time — but that means you cannot store the jars in your pantry. Jams will last in the fridge for up to one week or in the freezer for a year.

Did you make this recipe? Comment below!

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