There’s only one thing that’s more nostalgic for me than JNCO’s giant jeans that made you feel like you had wings on your legs, and that’s peanut butter and jelly sandwiches. The token lunch that parents crank out like factory workers actually does have quite a bitchin’ flavor when you take a few years off of having it for lunch 365 days a year.
If you add in a bit of love into the recipe by consciously sourcing a high-quality, fresh bread and nut butter, you’ll end up with quite the delectable and enjoyable treat. And if you really want to knock it out of the park, make your own jam. It might seem like a little thing, but a store-bought jam is nothing compared to what you can whip up in your kitchen with a bit of elbow grease.
And lucky for you, the ridiculously amazing folks at Superba Food & Bread (heaven of all things baked) shared their luscious berry jam recipe with us. Slather it on toasted bread with your favorite nut butter and revel in the nostalgia.
| INGREDIENTS |
16 ounces Berries
7 ounces Sugar
½ ounce Fruit Pectin
| EQUIPMENT |
Heat resistant spatula
| PROCEDURE |
1 | Combine the berries with half of the sugar in a non-reactive pot.
2 | In a separate bowl, place the other half of the sugar and the fruit pectin, combining both well together to help prevent lumps.
3 | Bring your berries and sugar to a boil. With a hand blender pureé berries until smooth. Continue to cook until your candy thermometer reaches 176° F (while stirring with a heat resistant spatula to keep the bottom of your pot from burning).
4 | Once your mixture has reached the desired temperature, carefully whisk in sugar and pectin mixture. Be sure to not let your mixture drop below 176° F. Cook until your candy thermometer reaches 213° F.
5 | Once it reaches 213° F, turn off the heat and whisk in a squeeze of half a lemon.