Simple Fruit Herb Jam Recipe
Every once in a while I get this idea that I am someone I’m not. Like when I decide I’m really Martha Stewart and can fashion a 10-foot Christmas tree out of gilded pinecones. Or when I decide I’m really Michelle Kwan and try to ice skate.
With the markets bursting with gorgeous summer fruit and my herb garden ridiculously abundant I began to think I am some sort of domestic goddess who can make jam.
I have made uber simple jams in the past; no canning or pectin and they are fabulous but I wanted to see if I could make something that could last a little longer than a week. I did not, however, want to relive a past canning experiment that ended in shattered glass and peaches all over my kitchen.
This Simple Fruit Herb Jam recipe is somewhere between full-on canning and 1 week jam; it lasts a month in the refrigerator. A combination of seasonal fruit, fresh herbs, Wholesome Sweeteners Organic Sugar, some lemon juice, pectin and clean jars is basically all you need.
I made three different jams combining fruit and herbs. If you haven’t tried mixing herbs with fresh summer fruits, you must! It adds that little something special.
If you have never tried pairing herbs and fruit, here is a little guide to help get you started:
Here are some combos I tried and liked:
Peach & Basil
Cherry & Thyme
Strawberry, Peach & Mint
I hope this inspires you to get into the kitchen and make some jam – trust me – it will make you feel like a domestic goddess (or god as the case might be)!
Basic Simple Fruit Herb Jam Recipe
- 4 cups fruit chopped
- 2 cups Wholesome Sweeteners Organic Sugar
- 3 tablespoons powdered pectin
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh herbs minced
- Stir fruit and sugar together in a saucepan. Let sit for 10 minutes. Add the pectin and lemon juice. Bring to a rolling boil over medium heat. Boil, stirring constantly, for 5 minutes. Reduce heat to low cook, stirring, for 3 more minutes. Take off the heat and stir in the herbs. Let cool for 10 minutes.
- Pour the jam into clean jars. Cover with the lids. Let cool completely. Refrigerate for up to 1 month.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Pingback: Gluten Free Sunbutter & Jelly Cookies | Recipe | Simply Gluten Free
Pingback: Gluten Free Biscuits Recipe | Simply Gluten Free
Pingback: Gluten Free Blueberry Jam Recipe | Simply Gluten Free
Pingback: Gluten Free Strawberry Jam Recipe | Simply Gluten Free
Pingback: Gluten Free Birthday Cake Recipe | Simply Gluten Free
Pingback: Apricot Chipotle Chicken | Gluten Free Recipes | Blog
Pingback: Blue Bumble Bee Cocktail | Recipe
Pingback: Allergy Free Lunches for Kids | Gluten Free Recipes | Blog
I’m sorry does that say 194 carbohydrates? Is that a typo?
Hi Britney, that’s calculated for the entire pint, so you’d take that and divide it by however much you use to get the actual amount you’re eating in a serving. Sorry for the confusion.