Locavore In Training

I can't explain why I bought so much fruit knowing that I'd be out of town half of this week. Way too much fruit! So, inspired by Food in Jar's Skillet Jam, I got to work!

I used basically the exact recipe, except I used 3 peaches and 1 pear to get 2 1/2 cups of chopped fruit and subbed mint leaves for lemon verbena leaves (wish I was cool enough to have that on hand, but I'm not). Local honey was used, and bam! Just over 1 pint of jam in 20 minutes.

Bam = cook on high heat, stirring often for about 10 minutes, until it's cooked down and has gelled into jam.

Can't taste the pear, or the mint... but it's still delicious! Will definitely use this method again - I love that it uses honey instead of sugar, and that you could use a water bath to make it shelf stable.

Next time around, I'd probably use less honey to fruit and add scrapings from a vanilla bean or cinnamon. Maybe both... mmmmmm.