Toast Just Got An Upgrade

Dazzle your pals with the gift of homemade jam. Here are three delicious recipes and new ways to package them. Which will you choose?

Photographs by Eleftherios Kardamakis

In a bid to make the world a kinder place, what if you made a batch of jam and shared it with your pals? That is what my good friend Eleftherios did when he recently paid me a visit. I was so excited by the flavors, I asked him to pass along the recipes. Keep me posted on your jam-making adventures and any tweaks you make. Who knows, you might even make a new friend along the way!  

Mango & Lime Quick-Jam

Breakfast in the tropics 

INGREDIENTS

• 24 oz mango flesh, from about 3 medium-sized mangoes 

• 1 cup sugar

• zest of a small lime

• 3 tbsp lime juice

• 2 small plates chilled in the freezer

INSTRUCTIONS 

1. Place 2 small plates in the freezer.

2. Peel mangos, discard seeds and cut fruits’ flesh into small 1/2 inch cubes. You should have 24 oz of fruit. In case you end up with a bit less or more, adjust the sugar quantity accordingly.

3. Place cubed fruit, sugar, lime zest and juice into a large pot. Stir gently over medium/low heat to dissolve sugar. Increase heat to medium and cook for 12-14 minutes. Mix should be reduced to less than half and you should be able to see the bottom of the pot while stirring.

4. Perform the chilled plate test*. If not ready, continue simmering until it passes the test, another 5 minutes. 

5. Cool for 30 minutes, transfer to jars and refrigerate.     

*Chilled plate test: Drop a small amount of jam on a chilled plate from the freezer and drag your finger through. If it’s not too runny and holds its shape somewhat, the jam is ready.

PRO TIP: Chunky or smooth? For a smoother texture, crush the mixture with a hand potato masher right after sugar dissolves.

Blood Orange Marmalade

For major citrus lovers 

INGREDIENTS

• 2 large blood oranges, preferably ripe

• 1 large lemon 

• 2 1/4 cups sugar

• 2 1/2 cups water

• 2 small plates chilled in the freezer

INSTRUCTIONS 

1. Place 2 small plates in the freezer.

2. Wash fruit and trim the ends. Cut them lengthwise in half. Continue with slicing halves lengthwise into very thin (1/8”) slices. Discard seeds and hanging white membrane. It should be 2 1/2 cups of fruit. In case you end up with a bit less or more, adjust the water and sugar quantities accordingly.

3. In a large pot and over medium heat, bring fruit and water to a boil. Lower heat and continue cooking for around 30 minutes until the fruit skin has softened. Add sugar and bring back to boil, stirring gently until sugar dissolves. Simmer for 20 minutes.

4. Perform the chilled plate test*. If not ready, continue simmering until it passes the test, another 5-10 minutes.

5. Cool for 30 minutes, transfer to jars and refrigerate.     

*Chilled plate test: Drop a small amount of jam on a chilled plate from the freezer and drag your finger through. If it’s not too runny and holds its shape somewhat, the jam is ready.

PRO TIP: Add 1/2 tsp of ginger powder with the sugar to give a spice-layer.

Raspberry & Lemon Quick-Jam

This tart, berry preserve can be enjoyed straight out of the jar or as a key ingredient in pies. 

INGREDIENTS

• 18 oz raspberries 

• 3/4 cup sugar

• zest of a medium lemon

• 2 tbsp lemon juice

• 2 small plates chilled in the freezer

INSTRUCTIONS 

1. Place 2 small plates in the freezer.

2. Toss ingredients into a large pot. Stir gently over medium/low heat to dissolve sugar. Increase heat to medium and cook for 10 minutes. Mix should be reduced to less than half and you should be able to see the bottom of the pot while stirring.

3. Perform the chilled plate test*. If not ready, continue simmering until it passes the test, another 2-5 minutes. 

4. Cool for 30 minutes, transfer to jars and refrigerate.     

*Chilled plate test: Drop a small amount of jam on a chilled plate from the freezer and drag your finger through. If it’s not too runny and holds its shape somewhat, the jam is ready.

PRO TIP: Pairs wonderfully with vanilla bean ice cream. 

Homemade packaging and labels for the win!

How To Win At HomeMade Jam

Our in-house jam consultant, Eleftherios Kardamakis, talks about his passion for jam making. 

Why do you make your own jams?

I find it a creative challenge. You can literarily turn any fruit into a quick jam--a great way to preserve it. Plus, I have a sweet tooth!

If you’ve never made jam before it can be intimidating. How challenging is it to do?

I make only quick jams which is fairly easy to tackle as you don't need to prepare/sterilize cans. The only required ingredients are: fruit, sugar and lemon(or lime) juice. 

What advice can you give if you jam is too runny?

Put it back on the stove and bring it to a boil until it passes the chilled plate test*. (*Drop a small amount of jam on a chilled plate from the freezer and drag your finger through. If it’s not too runny and holds somewhat its shape, the jam is ready.)

How long will these jams keep for?

I’d say for about 1 month, always refrigerated!

Your Jam Just Got An Upgrade

Now that you’ve made an outstanding jam, you’re going to need to store it. Eleftherios has some tips for packaging in style:

• I always re-use glass jars from various groceries. I’m actually a minor hoarder when it comes to jars! Alternative/upgrade to generic jars: Luminarc water glass with plastic lid. Easy to open and clean later. I like its blue collar-utilitarian-taverna look. 

• I usually make labels when I gift the jams. I simply print them on newsprint paper or any other recycled paper from old mail piles or such.

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Eleftherios Kardamakis is a creative director. He is currently the Creative Chief of Lustare, a design/interiors e-commerce platform focused on international artisans and brands. Born in Los Angeles and raised in Athens, Greece, he has a passion for interiors, arts and foreign cultures, which keeps him traveling to unexpected destinations around the world.