august harvest jam. {grain-free & vegan}

30 August 2010

THIS IS SO EASY! & it is worth making your own jam with the fruit available to you this time of year! I based this recipe off a peach jam recipe in the July 2010 issue of Martha Stewart Living. This is great because you do not have to sterilize jars & steal them & all that jazz! Just a few simple ingredients & you are less than fifteen minutes from your own fresh jam that will last up to 2 months in the refrigerator.

Enjoy some on bread with butter or even on some vanilla ice-cream!

August Harvest Jam.

1 quart blackberries

1 quart blueberries

1 ripe nectarine, peeled, pitted & chopped

juice from a half of a lemon

1 cup coconut or palm sugar

1. Add all the ingredients into a medium sized heavy bottomed pot. Bring to a boil & continue to let it boil over medium high heat for about 10-12 minutes or until the foam stops rising from the jam juices (there will be foam rising & then going down to the sides of the pot).
2. When the foam stops, turn down the heat to medium-low. Test for done-ness by placing the back of a spoon in the jam, if it sticks it is done. If not, let simmer a few more minutes. 
3. Take of the heat & let cool in the pot for 5 or 10 minutes, then pour the jam into your favorite mason jar. Let cool another half hour or so, put on the lid & store in the refrigerator for up to 2 months (or if your really impatient, just start eating it!)

happy eatings & cheers!