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How to Make Roasted Jam

Cut fruit gets tossed with sugar, a squeeze of lemon
and a vanilla bean for good measure.

~ by Ashley Rodriguez

This time around, I used just over a pound scarlet-fleshed pluots. I tossed the fruit with 3/4 cup (you could use 1/2 cup) sugar, the juice from half of a plump lemon along with a couple strips of the lemon’s peel and a vanilla bean that I sliced in half and scraped out the seeds.

I slid the dish into a moderate oven and not-so-patiently waited for nearly an hour. Every once in a while I’d peer in on the fruit, watching as they loosened to the heat. The sugar turned liquid and then mingled with the released juices from the fruit and bubbled up into a sweet syrupy liquid. With each peering I’d give the mix a gentle stir.

It’s those bubbles that tell when the jam is done. They form around the edges of the pan and pop in a way that is relaxed and methodical. Their formation and burst slow as the juice turns more jam-like. When the bubbles looked a bit like honey and my patience could no longer hold out, I pulled the pan from the oven, while at the same time putting a piece of bread in the toaster to enjoy with the jam.

I keep whatever jam is left after our snack in a well-sealed jar in the fridge for about two weeks or go through the process of canning, so I can keep it through the winter. It’s a bit of a loose jam, but that’s really how I prefer it.