A lower-sugar, no pectin added strawberry jam

This Strawberry Jam recipe requires only 3 ingredients: strawberries, lemon juice, and sugar– with no pectin added. You only need to cook the berries for as little time as they require to release their natural pectin and thicken. The sugar also helps to build thickness and acts as a natural preserving agent.

Different varieties of strawberries (including Gariguettes and Maras des Bois) at the market in my hometown, in Brittany, France.

Traditionally, jams account for an equal amount of fruit and sugar. But I found that cutting the sugar by almost half still makes for enough thickness. You could up the amount of sugar if you desire a thicker jam. However, I don’t recommend using less sugar or the jam will be too runny. 

Compared to store-bought jams or other berry jams, this jam is slightly less sticky as there is no pectin nor thickening agents added, and far less sweet as well. This makes for an easily spreadable jam, with a taste that allows the fruit to shine.  

Strawberries are plentiful in Brittany, from early Spring and all throughout Summer.

I have been making this strawberry jam recipe every Spring, for years now. Whether living in Niagara, Ontario or in Brittany, I have always been lucky to be in a place where local strawberries are plentiful in early Summer. So here are a few tips I learned along the years, to perfect this recipe (although you can definitely apply those tips for making any other fruit jams really).

My tips for making jam:

• Choose fruits on the riper side, but not soft. Making jam and marmalade is a great way to use up fruits that are slightly over-ripe. Know that the riper the fruit, the sweeter the jam will taste. However, they shouldn’t be soft, or they will taste off.
• Adjust sugar, to a point. With 2 ½ (500g) of sugar, I know it can be tempting to lower the amount of sugar in this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. The sugar acts as a preserving agent and a thickener. With not enough sugar, you will end up with a jam that is runny, and hence not easy to spread. You can up the amount of sugar to as much as 900g, to have equal parts of fruit and sugar. The jam will be sweeter and thicker too – for a texture closer to store-bought jams.
• Don’t walk away. When making jam, you should watch the look and temperature closely, rather than the time. The strawberries need to cook only until they release pectin and start to thicken – not a minute more. If you let the pot simmer for too long, the sugar will start to caramelize and become too overpowering in taste. So, the shortest cooking time possible will give the best strawberry flavor.
• Use a candy thermometer. This will make this recipe easier, especially if you’re a first time jam maker. We need to reach 223°F (106°C) and you’ll know for certain that the jam is ready. But if you don’t have one, don’t worry: you can use the plate test (see note below).  
• Small batch is best. Because a short cooking time will you the give best flavor, making jam in small batches is always best. I would say this recipe, using 2lbs (900g) of strawberries is great for one batch. If using more fruit, divide it in several batches.

To test for jelling

If you do not have a candy thermometer – place two or three small plates in your freezer before you start. When chilled, take the plate out of the freezer and drop a little spoonful of the cooked jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. You can run a finger through the jam. If it doesn’t run back together, it’s ready. If it still looks too runny, keep the mixture at a simmer and try again later. Have 2 or 3 small plates or saucers ready in the freezer for several tests as you cook the jam to your desired thickness.

For jarring

For jarring, you can simply pour the jam into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

If you wish to keep the jam for longer, use a can-sealed method: I recommend this article which covers it all. 

I hope you’ll love this Strawberry Jam recipe as much as I do! If you have any questions, please leave a comment. 

More strawberry recipes you may like: 

• Classic French Strawberry Tart (Tarte Aux Fraises)
• Strawberry Flaugnarde 
• Strawberry Rhubarb Galette 
• Fresh Strawberry Moelleux Cake 
• Strawberry Charlotte Cake
• Strawberry Rhubarb Crisp 

Strawberry Jam

Print Recipe

Serves: Makes 3 x 8oz jars Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.8/5

( 4 voted )

Ingredients

2 lbs (900g) strawberries, ripe
2 ½ cups (500g) sugar
1 lemon, juiced (ideally organic)

Instructions

Step 1 – Wash, hull and chop the strawberries in half.

Step 2 – Add them to a large saucepan or pot and add the sugar. Stir to combine, until the sugar coats all the strawberries. Turn the heat to medium and bring to a simmer. Add the lemon juice. Let simmer for about 15 minutes, stirring occasionally, until a candy thermometer reads exactly 223°F (106°C). If some foam rises up the surface when boiling, skim it away with a large spoon.

If you do not have a candy thermometer – place two or three small plates or saucers in your freezer. When chilled, take a plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too runny, keep the mixture at a simmer and try again later. In the pot, the jam should have the consistency of syrup; it will thicken significantly as it cools. 

Step 3 – When ready, remove the jam from the heat and let cool to room temperature before pouring into jars or airtight containers.

The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

The post Strawberry Jam appeared first on Pardon Your French.

A no pectin added jam recipe

This Strawberry Banana Jam recipe requires only 5 ingredients: strawberries, bananas, lemon juice, vanilla and sugar– with no pectin added. You only need to cook the fruits for as little time as they require to release their natural pectin and thickness. This is a very simple recipe that leans on strawberries for sweetness and tang, and the combo of banana and vanilla to mellow out flavors. 

Compared to store-bought jams or other berry jams, this jam is slightly less sticky as there is no pectin nor thickening agents added. It has a smoother texture due to the banana, which turns utterly soft once cooked and doesn’t thicken like berries or citrus would. This makes for an easily spreadable jam, and with a taste and texture that will delight kids as well.  

Enjoy it spread on toasts of Pain de Mie or Overnight No-Knead Bread, on crêpes or freshly made croissants! 

Cooking notes: 

• Making jam and marmalade is a great way to use up fruits that are slightly over-ripe. So for the strawberries, you can opt for fresh ones or some that are slightly overipe (but not too mushy). For the bananas, choose them firm or soft with few blemish spots. They shouldn’t be brown though – keep those for making banana bread: here is one of my favorite recipes. Know that the riper the fruit, the sweeter the jam will taste.
• Do not throw away the banana peels! Rinse them thoroughly and you could even make a Banana peel cake. 
• Do not throw the strawberry tops! You can make a strawberry top-infused water.
• With 1 1/2 cup (300g) of sugar, I know it can be tempting to lower the amount of sugar in this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. The sugar acts as a thickener. With not enough sugar, you will end up with a jam that is runny, and hence not spreadable. Using a Candy Thermometer will make this recipe easier, especially if you’re a first time jam maker. We need to reach 223°F (106°C) and you’ll know for certain that the jam is ready. But if you don’t have one, don’t worry: you can use the plate test (see details in the recipe). 
• Watch the temperature of the jam closely, the strawberries need to cook only until they release pectin and start to thicken – not a minute more. If you let the pot simmer for too long, the sugar will start to caramelize and this will become too overpowering in taste. 
• For jarring, you can simply pour the jam into 3 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks. Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely. If you wish to keep the jam for longer, use a can-sealed method (this article covers it all).

I hope you enjoy this Strawberry Banana Jam recipe as much as I do! Any questions, don’t hesitate to leave a comment.  

You may also like:

• Strawberry Rhubarb Crisp 
• Classic French Strawberry Tart 
• Honey Lemon Marmalade 
• Blood Orange Vanilla Marmalade

Strawberry Banana Jam

Print Recipe

Serves: 3 x 8oz jars Prep Time: 10 Minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 8 voted )

Ingredients

450g strawberries, washed and hulled
350g bananas (3 medium bananas), peeled
1 ½ cup (300g) sugar
2 tbsp (30ml) lemon juice
1 tsp vanilla extract (or ½ vanilla bean, inside scraped).

Instructions

Make sure you read the cooking notes before you start.

Step 1 – Chop the strawberries and banana roughly. Chop them very finely for a smooth jam or leave bigger pieces for a chunky jam. 

Step 2 – Place the strawberries, bananas, sugar, lemon juice and vanilla in a saucepan over medium heat. Stir to combine and bring to a simmer - this should take 10 to 15 minutes (no lid). Let simmer for 6 minutes, stirring occasionally with a whisk, until a candy thermometer reads exactly 223°F (106°C). You can use the whisk to mash some of the fruit while stirring.

If you do not have a candy thermometer – place a small plate in your freezer. When chilled, take the plate out of the freezer and drop a little spoonful of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly to a jelly consistency. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 4 – Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The jam can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

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The origin of the Swiss Roll.

In spite of the name “Swiss roll”, this iconic dessert is believed to have originated in Central Europe, likely Austria. And like many other countries, France adopted this dessert and made it part of its classic baking repertoire. It is notably often made to be used in the creation of a “Charlotte Royale”, made from a Bavarian cream set in a mold that’s lined with slices of raspberry jam Swiss roll. 

A Swiss Roll is easy to make. 

Despite its elaborate look, a Raspberry Jam Swiss Roll is a simple combination of only two elements: a light vanilla Genoise cake baked on a sheet pan, that is then rolled into a cylindrical shape with some raspberry jam. Trust me, you’ll soon realize how this classic dessert is far easier to make than what you might think. To ease you even further into the process, here are a few of my cooking notes and handy tips. 

Take your eggs out of the fridge two hours before 

A Génoise cake is traditionally made with no chemical leaving agents (ie. baking powder). Instead it relies on the eggs being whipped for 10 minutes to absorb and retain air. Make sure your eggs are at room temperature, so they retain more air and whip to a fuller volume – making for a fluffier cake texture. 

Avoid cracks in the Genoise Cake

The trick to preventing cracks in a Genoise cake when rolling it (or any swiss roll cake) is to roll the Genoise right out of the oven while still warm, in a clean kitchen cloth dusted with sugar. This keeps the cake moist and allows it to “memorize” its rolled shape. When the cake is cool, gently unroll it and immediately spread the jam into it and roll it back up.

Warm up the jam 

I am going the easy route here and using store-bought raspberry jam. But feel free to make your own of course. Either way, I recommend you warm up the jam slightly to make it more runny before you spread it onto the cake. A Génoise cake has a delicate texture, so you may rip the crumb off the cake if you spread a jam that is too thick. 

Let it rest 

After spreading the jam and rolling the Swiss roll into it cylinder shape, I recommend you let it rest at room temperature for at least 2 hours. This will allow for the Génoise cake to absorb some of the moisture from the jam. And the two components (Génoise cake and jam) will bind together better. The cake will be moister and better tasting. 

I hope you enjoy this Raspberry Jam Swiss Roll as much as I do!
Any questions, don’t hesitate to leave a comment. 

You may also like:

• Orange Yogurt Cake 
• Raspberry Jam-Filled Sable Sandwiches
• Vanilla Chocolate Marble Cake 
• Lemon Poppy Seed French Yogurt Loaf

Raspberry Jam Swiss Roll

Print Recipe

Serves: 8 people Prep Time: 20 Minutes Cooking Time: 13-15 Minutes 13-15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

½ cup + 2 tbsp (125g) sugar
4 large eggs, at room temperature
½ tsp vanilla extract
1 cup flour (128g) all-purpose flour
¼ tsp salt
½ cup raspberry jam

Instructions

Pre-heat your oven to 375F (190F)  with a rack in the middle. Butter a 10x15-inch (25x38cm) rimmed baking sheet and line it with parchment paper. Butter the parchment or spray it with cooking spray. Set the pan aside.

Step 1 - In a large mixing bowl, combine the sugar, eggs and vanilla extract. Whisk with an electric hand mixer for 10 minutes, until the mixture is pale, fluffy and has tripled in volume.

In a separate bowl, sift together the flour and salt. Gently fold the flour into the egg mixture in three additions using a large spatula. Stop mixing when just incorporated.

Gently spread the batter into the prepared pan and smooth it out with a spatula so it covers the whole pan. Bake for 13-15 minutes, until a tooth pick inserted in the center of the cake sheet comes out clean.

Step 2 - Right out of the oven, sprinkle a clean kitchen towel with about 1 tbsp of sugar and flip the cake onto it. Peel off the parchment paper and roll the cake in the kitchen towel, from the narrow (shorter) side. Set aside for 30 minutes.

For assembling, unroll the Genoise and evenly spread the raspberry jam (previously warmed up) onto the entire cake sheet. Roll the cake back up tightly, into a log. Cut off about 1/2inch on both ends and let it rest for at least 2 hours before sprinkling with powdered sugar.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

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What are French Bakery Beignets, exactly?

You can find carnival fried doughs with so many different shapes, textures and names in France: the crisp “Bugnes” or “Oreillettes” from the city of Lyon, the “Ganses” from the city of Nice, “Shenkeles” from the Alsace region, the “Nuns Farts” from Brittany…  and finally the most famous ones – the classic French Bakery Beignets.

Unlike a lot of French beignets that are made from fried “Pâte à Choux”(Choux Pastry), these French Bakery Beignets are made from a yeasted dough kneaded with a generous amount of butter. This dough is essentially very similar to a brioche dough, which is then cut into small circles and then fried. The fried buttery pillows are then filled with a filling of your choice – fruit jam, nutella, pastry cream…

Note: These French Bakery Beignets shouldn’t be confused with the “Beignets” from New Orleans, imported in the 18^th century by the French colonists. New Orleans Beignets are smaller, lighter, hollow inside and rolled in powdered sugar. These New Orleans Beignets are often what people in the US/Canada call “Beignets”,  but they differ a lot from French Bakery Beignets – what French people call “Beignets” in France.

The Recipe

I think making your own French Bakery Beignets in your kitchen is a fun project to tackle on a weekend. The dough needs to rest for a total of 2 hours and 30 minutes – so make sure you have ample time on hand. The frying and the filling of the beignets takes about 30-40 minutes.  

Homemade beignets are a little bit more labor intensive than making a simple cake. But once you bite into one of these warm buttery pillows – you’ll see how they are worth your time and effort.

Like most fried treats, beignets are best enjoyed the day they’re made.

Cooking tips for making Fench Bakery Beignets:

• By hand or in a stand mixer. I make these French Bakery Beignets by hand, like most of my recipes. I especially like to knead the dough by hand at the final stage (when incorporating the butter) so I can have a good feel for the texture of the dough. It should be soft and still quite sticky on your hands. Do not get discouraged and do not be tempted to add more flour. For convenience, this recipe can be made in a stand mixer too, using the hook attachment.
• This recipe is made with 1 packet of traditional yeast (8g), also known as dry active yeast. I specifically developed this recipe using this yeast for convenience, since these packets of traditional yeasts are available in any grocery store.
• Traditional yeast needs to be re-hydrated in warm milk with sugar. Make sure you don’t warm the milk to too high a temperature (no higher than 105°F (40.5°C) or this will kill the yeast.)
• Take your eggs and butter out of the fridge at least 1 hour before you start, so they are at a nice room temperature.
• Let the dough rise in a warm, draft-free location and do not rush it. The ideal rise temperatures are between 80°F – 90°F (26.6C-32.2C). Higher temperatures may kill the yeast and keep the dough from rising; lower temperatures will slow the rise. Keep this in mind, if you are baking on a hot Summer day or chilly Winter day. I like to place the dough to rise in the oven (off) – it’s draft-free and usually slightly warmer in there than in my kitchen. 
• For the filling of the Beignets, use a chopstick for poking a hole and a piping bag for filling. I use raspberry jam in this recipe, which is my favorite for Beignets. But feel free to get creative and use other fillings such as other fruit jams, nutella, pastry cream or lemon curd.

I hope you’ll love these French Bakery Beignets as much as I do! 

You may also like:

• Nuns’ Farts Carnaval Puffs
• Raspberry Jam Filled Sable Sandwiches 
• Spiced Berry Jalousie Tart 

French Bakery Beignets

Print Recipe

Serves: 14-16 Beignets Prep Time: 3 Hours Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 9 voted )

Ingredients

1 Packet (8g) traditional yeast (active dry)
1 cup milk (2% or whole)
¼ cup (50g) + 1 tbsp (15.g) sugar
4 cups (500g) all-purpose flour
1 tsp (5.7g) salt
2 large eggs, at room temperature
85 g or 3/8 cup or 6 tablespoons unsalted butter room temperature & cubed
For frying:
6 to 8 cups of vegetable oil
½ cup (100g) sugar
For filling:
About 1 cup raspberry jam (or any filling of your choice)

Instructions

Step 1 - In a small saucepan, over low heat, combine the yeast, milk and 1 tablespoon of sugar.  Warm up the milk until it reaches no more than 105°F (40.5°C) - if you have a thermometer - or until it is barely just warmer than lukewarm. Turn off the heat and set aside for 10 minutes.

Step 2 - In a large mixing bowl, combine the flour, salt and ¼ cup of sugar. Dig a well in the middle and add the two eggs and milk/yeast mixture. Stir to combine until you get a rough ball of dough that leaves the edges of the bowl clean. If using a stand mixer, use the hook attachment.

Step 3 - Start incorporating the cubed butter, in small additions (4-5 additions in total), kneading the dough well between each addition. The cubed butter should be well incorporated before you add more. The dough will be soft and quite sticky. Shape the dough into a ball, place at the bottom of the bowl and cover the bowl with a clean cloth. Let the dough rise at room temperature for at least 2 hours, or until doubled in size.

Step 4 - After 2 hours, the dough should have doubled in size and be soft and elastic. Punch the dough to deflate it and turn it onto a clean and lightly floured working surface. Roll out the dough into a ½ inch thick rectangle. Use a 4-inch round cookie cutter to cut out discs. Place the discs onto lightly floured parchment paper. Keep some scraps of dough for testing the oil heat later. Cover the dough discs with a clean cloth and let rise for 30 minutes more. The dough circles will lightly rise again.

Step 5 – Preparation before frying. Pour ½ cup sugar onto a plate. Line another plate with paper towels to absorb the oil from the beignets. Using scissors, cut squares into the parchment paper with the dough discs – you need each disc to be on a paper square; this will make it easier to drop each them into the frying oil.

Step 6 – Fill a large heavy bottomed pot with the vegetable oil, about half the way up. Heat the oil to 350F or until a scrap of dough dropped in the oil immediately starts to bubble. Take the first discs of dough and flip them over into the oil (without the parchment paper attached). Work in batches of 3 beignets at a time max. Fry beignets until golden brown, flipping them half way (about 2-2.5 minutes on each side). Transfer finished beignets with a slotted spoon to the paper towel plate. Let cool about 30 seconds and transfer to the sugar plate, rolling the beignets into sugar until evenly coated. Transfer onto a cooling rack to cool completely.

Step 7 – For filling the beignets, poke a whole into each beignets using a chop stick and gently fill them with jam using a piping bag.

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.

The post French Bakery Beignets appeared first on Pardon Your French.

Made with just a few ingredients, this Concord Grape and Thyme Jam is perfectly tart and sweet with lovely floral notes. It will likely remind you of the commercial grape jams you may have enjoyed as a kid, but it is far less sticky, with no added pectin and feels more “grown-up” with the subtle addition of herby thyme.

It is delicious for breakfast on toast with butter or peanut butter (think of it as an adult PB&J!). But, in all fairness, I find it tastes best on crusty bread to top off a slice of creamy French cheese, like Brie or Camembert.

A no pectin added, natural jam recipe

This jam recipe requires no packaged pectin. The great thing about Concord grapes is that they have enough natural pectin in them for making jam, unlike other grape varieties. The sweet, tart Concord Grapes along with sugar and lemon juice all act as natural thickener and create a gleaming chunky jam.

How to make this Concord Grape and Thyme Jam

The recipe starts by washing, draining and stemming the Concord Grapes.

Now, we’re in for a little bit of a tedious (but necessary) step: getting rid of the seeds. This process is achieved by separating the grape skin from the pulp. You press each grape between your fingers to squeeze out the pulp from the skin.

The pulp containing the seeds is then simmered in a sauce pan to soften, so it can be passed through a fine mesh strainer. The seeds will remain in the strainer while the pulp gathered at the bottom is now seedless.

The pulp is then returned to the sauce pan, along with the skins, sugar, lemon juice and zest. The ingredients are simmered for 45 minutes to 1 hour, until they reach the “gel” stage of 220F (106C). I recommend using a candy thermometer.

If you do not have a candy thermometer, you can use the trick of the chilled plate: drop a teaspoon of jam on a chilled white plate, wait 1 minute and check the jam’s consistency. It should have thickened significantly and be gel-like. If it still looks too liquidy, keep the mixture at a simmer and try again later. 

Once the jam has the desired consistency, remove from the heat and let cool completely before jarring.

For jarring, you can simply pour the jam into 2 x 8oz jars (ie. mason jars), and keep it in the refrigerator to enjoy for up to 2 weeks.

If you wish to keep the jam for longer, use a can-sealed method (this article covers it all.)

My Cooking notes:

• Note this recipe is tailored for Concord Grapes, which are smaller in size and more acidic than your average red or white grapes.
• With 1 1/2 cup (300g) of sugar, I know it can be tempting to lower the amount of sugar is this recipe. But if you do so, you won’t be able to cook the jam to the desired thickness. You will end up with a jam that is runny, and hence not spreadable. The sugar balances the acidity of the grapes and acts as a thickener.
• Make sure you use fresh thyme, not dried.
• Because we’re using both the juice and zest of a lemon, choose one that is ideally organic.
• Once the jam is jarred, it is best to wait at least 1 day before enjoying. This allows for the flavors to develop further and the texture to set entirely.

I hope you’ll love this Concord Grape and Thyme Jam. It is a simple, delicious recipe to celebrate the start of Fall. It is versatile and can be enjoyed is so many ways:

• For breakfast on toasts, English muffins, pancakes or wherever you would usually use jam.
• In crêpes.
• In a sandwich with Peanut Butter – a different kind of PB&J sandwich.
• To top off crusty bread and soft cheese (ie. camembert, brie) .
• In a grilled cheese.
• For stews, to bring sweetness and a glistening texture to the sauce (ie. as a substitute to red currant jelly).
• On a cheese & charcuterie board when hosting guests.

You may also like:

• Blueberry Balsamic Sauce 
• Vanilla Blood Orange Marmalade

Concord Grape and Thyme Jam

Print Recipe

Serves: 2 x 8oz jars Prep Time: 15 Minutes Cooking Time: 55 Minutes 55 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.4/5

( 8 voted )

Ingredients

1.1 lb (500g) Concord Grapes
1 ½ cup (300g) sugar
½ tsp salt
7-8 fresh thyme sprigs
2 tbsp (30ml) lemon juice
1 tsp lemon zest

Instructions

Make sure you read the cooking notes before you start.

Place a small plate in your freezer (we will use it later to test the jam consistency).

Step 1 – Wash, drain and stem the concord grapes. Weigh them again to make sure you have exactly 500g. Separate the grape skins from the pulp by squeezing the grapes between your fingers. Place the grape skins in a bowl and place the pulp (containing the seeds) in a medium-size sauce pan.

Step 2 – Heat up the sauce pan with the pulp over medium heat. Bring to a simmer and cook for about 10 minutes until the pulp softens and looses its shape. Pass the pulp through a fine mesh strainer into a bowl; you may need to press on the pulp to force it out of the strainer. Discard of the seeds gathered in the strainer.

Step 3 – Return the seedless pulp into the sauce pan over medium heat, and combine with the grape skins, sugar, salt, thyme sprigs, lemon juice and lemon zest

Step 4 – Stir and bring to a simmer. Turn the heat to low, and simmer for about 45 minutes to 1 hour (lid off and stirring occasionally), until a candy thermometer reads 220F (106C), which is the “gel” stage.

If you do not have a candy thermometer: take the small plate out of the freezer and drop a teaspoon of jam on it. Wait 1 minute and check the consistency: it should have thickened significantly. If it still looks too liquidy, keep the mixture at a simmer and try again later.

Step 5 – Remove from the heat and let cool to room temperature before pouring into jars or airtight containers. You can choose to discard of the thyme sprigs or leave them in the jars. The jam can kept for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars in a cool, dark place (ie. food pantry).

Did you make this recipe?

I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench  and hashtag it #pardonyourfrench.  Bon Appetit! 

The post Concord Grape and Thyme Jam appeared first on Pardon Your French.

Making jams, marmalades and preserves has always been a privileged tradition in France for home-cooks to ensure no seasonal fruits went to waste, and that they could be enjoyed all year round.

So with Spring just around the corner, I wanted to bid a proper farewell to Winter by jarring (literally) one of its best seasonal offerings: citrus.  More specifically, blood oranges. Compared to classic oranges, blood oranges hide a blood-colored flesh and provides notes of raspberry along with the citrus. They pair beautifully with the vanilla, which brings a nice roundness and smooths out the bitter edge of the citrus.

With the blood orange and notes of berries and vanilla, this is a smooth citrus marmalade that’s more approachable than your average orange marmalade. It is great for breakfast on toast, a great companion to cheese and crackers, and also makes for a great gift.

Cooking notes:

• Because we are using both the peels and flesh, opt for organic blood oranges. Blood oranges are harder to slice and peel than classic oranges, so make sure you use a very sharp knife.
• Yes, you can use other kind of citrus: orange, tangerine or lemon, as long as you keep the proportions the same: 450g (1lb) of flesh and peel (pith removed).
• Using a Candy Thermometer will make this recipe easier. We need to reach 220F(106C) and you’ll know for certain that the marmalade is ready. But if you don’t have one, don’t worry: you can use the plate test (see in the recipe).

Blood Orange Vanilla Marmalade

Print Recipe

Serves: 2 x 8oz jars Prep Time: 20 Minutes Cooking Time: 1 hour 30 minutes 1 hour 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 14 voted )

Ingredients

5 medium size blood oranges (ideally, organic)
¾ cup (150g) sugar
¾ cup (150g) cane sugar
Or 1 ½ cup (300g) white sugar
450ml water
½ Vanilla bean, halved and scraped
½ lemon, juiced

Instructions

Make sure you read the cooking notes above before you start.

Scrub and wash the blood oranges clean. Cut off both ends of the oranges (discard of ends) so oranges can sit flat on a cutting board. With a small sharp knife, cut off the peel and pith (the white membrane) working your way from top to bottom, to expose the flesh of the oranges (keep the peels).

Clean any remaining pith or membrane from the orange flesh if needed. Cut the oranges into quarters, remove any seeds, cut off the inside white membrane and slice the quarters crosswise into small triangles. Trim off excess pith from the peels (as much as you can), and slice them finely into very thin strips. Combined (orange flesh and peels) should weigh about 450g (1lb). 

Place a small plate in your freezer (we will use it later to test the marmalade consistency).

In a small saucepan over medium heat, combine the orange flesh and peels, sugar, water, the scraping from ½ vanilla bean (and vanilla bean shell) and the juice from ½ lemon.

Stir and bring to a simmer. Turn the heat to low, and simmer for 1 hour and 30 minutes, until a candy thermometer reads 220F (106C).

If you do not have a candy thermometer: take the plate out of the freezer and drop a little spoonful of marmalade on it. Wait 1 minute and check the consistency: it should have thickened significantly. If it still looks too liquidy, keep the mixture at a simmer and try again later. 

Remove from heat and let cool to room temperature before pouring into jars or airtight containers. The marmalade can keep for up to 14 days in the fridge in non-sterilized containers or jars and up to 3 months in sterilized jars.

If you try this Blood Orange Vanilla Marmalade recipe let me know!  Leave a comment or share a photo using #pardonyourfrench on Instagram. Bon Appétit!

If you like citrus, you may also like: 

• Coconut Lemon Bars 
• King’s Brioche from Provence
• Honey and Citrus Spiced Bread
• Tangerine Honey Walnut Cake
• Classic-French Lemon Tart 

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