This is just a really quick post today with the promise of a new summer recipe to come in the next couple of days!
I'm sure this recipe will look very much like all the other berry jam recipes out there with one difference: I use the pectin found in an apple to thicken my berry jams. I've been doing this for quite awhile and I've never had a batch of jam (of any size) not turn out. We prefer thicker, chunkier jams (a lot like marmalade), but if you like them a little thinner or smoother that can easily be remedied by mashing the fruit more and/or passing the fruit through a sieve and cooking the jam (with the apple) for a shorter amount of time. Remember that although the jam may seem syrupy at the end of the cooking time, it will thicken as it cools. Also, if you prefer a sweeter jam, add 1/4 cup more sugar (1 cup total) to the fruit.
Continue to let the jam boil over medium-high heat for approximately 20 - 25 minutes, stirring and skimming the foam that will develop occasionally. Be sure to skim as much foam as possible - you'll have a much nicer product, in the end. The jam, when ready, will be syrupy in consistency. Remove the apple and discard.
Pour the jam into a container (one with a lid) and allow to cool, uncovered, until room temperature. Cover and refrigerate until ready to use. This jam will keep for approximately 2 weeks in the refrigerator. You may also preserve this jam by packing and sealing in canning jars, following the manufacturer's instructions.