This jam was inspired by the rustic jams I buy for John and me to use on toast, sandwiches, and such. I’ve wanted to make homemade jam for a while but was always intimidated by the process. Some require fancy jarring equipment – perhaps an investment I’ll make in the future – others pectin, and I just wanted something simple, as usual. The ingredients list is modest and affordable, and there’s only 1 bowl (or pot, in this case) required. And though it’s a bit more time intensive at about an hour, it’s well worth the effort. The result is a refreshingly light, “springy” jam that’s perfect for warmer weather and all of the delicious food it brings with it. I’ve already slathered mine on waffles, fresh baked bread and on top of cream cheese toast – the latter being my absolute favorite. Somehow the tanginess of the cream cheese pairs perfectly with the sweetness of the jam. I think I’m in love. Of course, if you’re not an orange person, simply sub another fruit. Strawberries, persimmons, blueberries, blackberries, and apricots would work lovely here and perform similarly as far as preparation and consistency. I have a feeling I’ll be making a lot more homemade jams come summer. I simply can.not.wait.
