Breakfast is my jam lately.

As in, massive amounts of jam make its way into or onto every single breakfast.

Those all fruit jams at the store are great, but they can be a bit pricey (a lot pricy) and come in minuscule amounts.

You can make your own at home.

You don’t even have to spend hours in the berry patch picking your fruit.

Since, you know, its not even near berry pickin’ time.

And since it is freezing outside it only makes sense that your berries will come from the freezer too.

All you need is your favorite frozen fruit and some fresh fruit that naturally has a high amount of pectin.

Pectin.

The powdery stuff that costs an arm and a leg at the grocery store and is practically non-existant in the winter months.

The stuff your grandmother uses to make her generations old jam recipe.

The stuff that is so fickle, you can never get it the way your  Granny did, leaving your jam runny, watery, and soupy.

Or maybe I’m the only one who spends 8 hours in the kitchen boiling fruit, adding pectin, sterilizing jars, canning, and waiting for the inevitable final product of fruit soup.

Fruit soup does not work nicely on a cashew butter and jelly.

And husbands get mad when jam oozes out onto their work uniforms.

Hulk-ishly mad.

So because berry season is an interminable amount of months away, because fresh fruit comes from countries that I can barely geographically locate, and because store bought all-fruit jam contains about a spoonful of actual product, I present you with this jammin’ recipe.

It’s easily customizable to your favorite fruit and fun additions like orange zest, citrus juice, or flavor extracts like vanilla and almond.

Fruits high in pectin that can be used include apples, plums, grapes, and citrus peels. Unripe fruit contains more pectin so now you have a use for those rock hard plums. Also, most of the pectin is in the skin of the fruit so don’t get all peel-y with it.

Just get jammin’.

Frozen Fruit Jam

2 plums

2 ( 12  oz.) bags of frozen blueberries

Juice + zest of 1 orange

Zest the orange and set the zest aside.

Slice and chop the plums.

You can’t taste the plums. They really just help to thicken up the jam.

Add the plums to a medium sized pot over low-medium heat and cook for a minute or too until softened.

Add the frozen blueberries and the juice from the orange.

Cook for 20-30 minutes or until jam gets nice and thick.

Remove from heat and add the orange zest.

Tidbit: The jam will thicken significantly when cooled completely.

And that’s my jam.