A simple 3-ingredient homemade jam recipe, perfect for using up overripe or excess fruit. Can be made with any combination of berries or stone fruits, cooking them down with cane sugar and lemon juice until thick and jammy.
Add 4 cups of fruit, 1⁄4 cup of cane sugar, and the juice of 1/2 a lemon to a large saucepan or dutch oven. Cook down the fruit by bringing it to a simmer over low-medium heat, stirring frequently. Continue to cook until the mixture is jammy and thick (about 15-20 minutes) You can check for doneness by placing a spoon in the mixture, and drawing a line on the spoon with your finger. If the line stays, it’s done! If the juices run together, it’s not jammy enough. Once it’s ready, turn off the heat and transfer to a mason jar. Let it completely cool before lidding it and storing in the fridge for up to 3 weeks.
