Scrape the last morsel of jam out of your jar for yesterday's PB&J? Homemade quick jams are some of my favorite ways to bring a little sweetness to a sandwich while I'm skiing, simmered with whatever frozen summer fruit I keep in the freezer.
Small batches are usually my go-to, since it doesn't involve the intimidation factor of canning and preserving. So as long as you enjoy it within a month or so, it should keep just fine in the fridge.
I love stocking up on spring and summer produce and stashing emergency fruit in the freezer for the cold, dark days of winter. Whipping up into something spreadable is an easy way to bring it back to life. I reached for sweet plums and tart rhubarb for this quick jam, but feel free to experiment with whatever you've got.
Quick Plum Rhubarb Jam
Makes two 8oz. jars
1 cup frozen plums, halved
3 cups frozen rhubarb, chopped
1/4 cup maple syrup, plus more to taste
1 tsp. cinnamon
Pinch of salt
Add 1/4 cup of water and fruit into a small saucepan and heat to medium high.
Let the mix simmer uncovered until the fruit starts to break down (about 10-15 minutes), adding water as needed and using a fork or spoon to mash the fruit.
Stir in maple syrup, cinnamon and salt and cook for another 10 minutes or so, until the jam thickens to your desired consistency.
Pour into jars and let cool on the counter.
Store in the fridge for 3-4 weeks. Perhaps longer, but we always finish it up before then!