Yield: Yields 3 cups.
This quick, simple recipe comes from Becky Smith of Frog Hollow Farm in California. The jam doesn’t require canning and keeps for weeks in the fridge—if you don’t eat it all up before then. For a sweeter spread, use a bit more sugar. This recipe is easily halved.
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Very easy and quick to make and very yummy without all the fuss of canning. You can whip a batch up in about 1/2 hour. Will definately make again.
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