Choosing a favorite way to enjoy fruit jam is like picking just one favorite thing to do in Colorado: pretty impossible. The sweet, tart spread elevates breakfasts, desserts and cocktails and is even delicious alone (we’re not above digging into a jar with a spoon). Jam is easy to make and can help prolong summer fruit season. “We have a peach jam year-round, but wait for Palisade peach sea- son to run our Peaches and Cream sandwich with Palisade peach jam,” says Matt McDonald, who co-owns the Hey PB&J food truck with his girlfriend, Holley Matthews. Here are two of their favorite jam recipes.
Palisade Peach Jam
8 cups peeled, halved, pitted and chopped Palisade peaches (or other peach variety)
1 ¾ ounces of Sure Jell Pectin or an equivalent
7 cups granulated cane sugar
Purée chopped peaches to desired consistency. (If you like chunky jam, lightly purée. A smooth purée will make a smooth jam.) Pour purée into a heavy-bottomed pot, add pectin and stir to combine. Heat the mixture slowly to a rolling, bubbling boil, stirring constantly to ensure no sticking or burning at the bottom of the pot. Boil for one minute. Add sugar and stir. Bring to a rolling boil again, allowing mixture to boil for one minute. Pour into a heat-proof container and cool. Store in a container of your choice—glass jar, Tupperware, etc.—for 2-3 weeks in the fridge. This recipe is not canned or preserved, so store cold and eat within a few weeks.
4 cups dried black mission figs
1 cup granulated cane sugar
Rinse figs in a colander under running water and pat dry. Remove fig stems. Place figs in a heavy-bottomed pot and add sugar and water until the figs are covered. Bring contents to a boil, reduce heat and simmer for 10 minutes. Turn off heat and let mixture sit for 20-30 minutes.
Find Hey PB&J at events around Denver, from flea markets to food truck rallies. Check Instagram and Twitter for its schedule.