Making Gleaned-Fruit Jam with Ayhan

peachesI made jam with my son yesterday—from a mass of little peaches and crab apples we gleaned from a local school garden (it was either us or the squirrels as few urban dwellers connect fruit on trees with fruit in their bellies).

And I have to say that this jam was delicious. I’m sure if I bought it in a store I’d think it’s just pretty good. But knowing that I made it, and that it was essentially free—both in the ecological and financial sense (minus the little bit of electricity, lemon and sugar I used)—made this jam some of the best I’ve ever eaten! Plus the fact that my son, Ayhan, helped me cut the fruit (his first attempt with a knife, albeit with my hand on it too) and pour in the sugar, added some fun to the process too.

My recipe is based closely off the advice and instructions in this great blog post for making a small batch of jam from The Kitchn, but I didn’t follow it very meticulously, figuring there was a lot of room for improvisation in jam making.

cutting fruitIn short, I cut up about 10 small peaches, leaving the skin on (I didn’t want to waste anything), grated 12 very small crab apples (I grated them as they were too small to easily cut), threw in half a cup of sugar (the recipe suggested more but I wanted to err on the side of too little rather than too much) and squeezed in half a lemon (half of what the recipe called for but was still too much as there’s a lot of natural pectin—and sourness—in crab apples).

I then cooked it—in a wide pan—on a medium high heat until the fruit boiled for about 10 minutes and was thick in consistency. Towards the end I added some shakes of some ground cinnamon (this blog post from Northwest Edible Life has a great flavor guide on what spices to add to enhance jam). Then, once it was finished cooking, I pureed the jam with an immersion blender to make it a bit smoother and break up the skins better. And that’s it! I filled up a big jar with jam and put it in the refrigerator (I didn’t glean enough to consider the challenges of true canning—but put most in the refrigerator and froze a bit for later. As I can already attest, the jam is perfect for toast, pancakes, or even straight from the jar. Enjoy!

Step By Step (for next time I make it):

cooking fruit1) Glean a few pounds of fruit

2) Wash fruit

3) Cut fruit into small pieces removing damaged bits (or grate in the case of really small fruits)

4) Put in pan and add 1/3rd cup of sugar and mash with a potato masher

5) Squeeze in a quarter of a lemon

6) Bring to boil on a medium heat and boil for about 10 minutes (until a thick jam-like consistency is achieved)

7) Add cinnamon (or other preferred spices) while jam is boiling

8) Let cool and put into jar. Enjoy!

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