WHY STORE BOUGHT JAM IS CANCELLED
“These two ingredients alone had me questioning why I didn’t take matters into my own hands, especially when making jelly is easy and delicious”
‘Tis the season for jam on toast or a good beach PB&J, but we won’t be caught with any store bought “fruit jellies”. Why? The ingredients are simply not cute. So besides the fact that it’s really fun to make, let’s break down why it may be wise to learn how to make this delicious fridge staple from scratch.
In your average jar of store bought grape “jelly”, you have the following ingredients -
Concord Grape Juice - this ingredient alone has its own set of problems. But we’ll focus on one: juice from concentrate. No, this does not mean it’s a focused fruit. Most fruit juices are made this way, often because it is far cheaper and has a longer shelf life than a fresh squeezed juice. The filtration process used to create these juices from concentrate often remove the fruit’s natural vitamins, fiber, and antioxidants. Not to mention the likely added sugars and sweeteners to boot.
High Fructose Corn Syrup - a liquid sweetener made from corn that comes with a fun fact! Did you know that high fructose corn syrup was introduced in the 1970’s? And since then, obesity in American adults has almost tripled from 15% to 41.9% currently, with Black and Latinx adults having the highest obesity rates, according to the CDC and Medical News Today. Corn is also a hot topic in the U.S., with some people asking, “is it even really corn anymore?” The U.S. Grain Council reported ‘good kernel quality’ in 2023. The report also noted that buyers can be assured that “all U.S. corn exports are certified by the USDA to contain less than 20 parts per billion of *aflatoxin.” However, the FDA has action levels in food with aflatoxin starting at 20 parts per billion, so I wonder what is the exact number considered ‘less than’ to signify ‘good kernel quality’?
*a group of poisonous and carcinogenic toxins produced by certain molds that grow in soil, decaying vegetation, hay, and grains.
These two ingredients alone had me questioning why I didn’t take matters into my own hands, especially when making jelly is easy, delicious, and can last in your fridge for over a week! So, without further ado -
EAT 20 MINUTE HOME MADE JAM
Ingredients:
1 pound fruit (get creative! Blend fruits, use berries, mangoes, peaches - try to buy fruits locally from farmers markets and seasonally)
Juice from 1 lemon
¾ cup granulated sugar - try this date sugar or this unrefined sugar
Steps:
In a bowl, add your sugar and fruit, cover with a clean dish towel and let sit for about an hour in a cool place
In a deep medium pan, add your fruit and sugar mixture to low-medium heat. Squeeze your lemon in, and as the heat rises, begin to mash your fruit with a fork.
Once the sugar is dissolved, turn heat up to medium-high and frequently stir until noticeable thickness (about 15 minutes). Note, you shouldn’t step away from your jam mixture, as the sugar can easily burn if not stirred enough.
Once your jam reaches desired thickness, transfer to a glass jar and let cool. Once your jam is cooled, seal it and store in your fridge for up to 2 weeks.
