Pan Jams are one of my favorite things to make. They are so easy and in a short amount of time you have delicious jam! No one will know the difference. Lately I’ve been using my last batch of strawberry jam to top my yogurt and granola in the mornings. It’s a great way to flavor and lightly sweeten plain Greek yogurt using natural sugars from the fruit and honey. This jam is also great as a topping for pancakes, added into smoothies or even muddled in cocktails. Since there is no canning process required, the jam needs to be kept refrigerated. It usually keeps for about a week or two in the fridge and up to a year in the freezer. One batch yields 16oz. This jam in particular is on the tart side which I prefer. If you would like a sweeter jam, add 1-2 more tablespoons of honey.
2½ cups cherries, halved and pitted
2½ cups apricots, pitted and diced
½ cup honey
Juice from 1 lemon
Pinch of salt
In a large saucepan, add prepared fruit, honey, lemon juice and salt. Turn heat to medium high and stir to incorporate ingredients. Once the mixture reaches a boil, cook for about 18-20 minutes stirring frequently. About ¾ of the way through you may need to turn the heat down to medium low to prevent thickening jam from burning. Once jam is done, pour into two glass jars. Top with lids and place in fridge or freezer. I usually keep the second jar in the freezer until ready to use.