All-Purpose Jam or Preserve

Source: Alan Hsu, Sun Moon Hospitality

Recipe Type:

While at Pomet, Alan Hsu made use of the “seconds” (fruit that is blemished, bruised, or imperfect) by making jams or preserves. Alan says that when fruits are overripe and soft, they are sweeter and even better for jam-making.

2 pounds (1000 grams) fruit seconds (strawberries, peaches, cherries, berries, etc.)
1 cup (200 grams) sugar

Cut fruit into medium to large pieces (depending on how you like your preserves) and put into a bowl. Toss with sugar and cover overnight or until the sugar has dissolved and juices are drawn out of the fruit.

In a large shallow pot set on medium-high, carefully add fruit and stir frequently until the pan is demi-sec (you can draw a visible line through the fruit).

Remove the preserve from the pot carefully and cool quickly in a bowl over ice or a shallow baking pan. Cooling quickly will preserve its fresh flavor. 

Transfer to another container and refrigerate.

Farmers Market Ingredients