One of my all-time favorite fillings, and a true classic, is a jam filling!
I’m a true believer that there is nothing better than a homemade jam. You just can’t buy the same quality and flavor as making it from scratch with fresh, seasonal fruit.
The biggest problem is most recipes out there are not the best, and most people do not know how a proper jam/ jelly/marmalade is even made. There are actual differences in each type and they must be taken into account. Slightly thicker, less runny jams work best for filling donuts. Without getting too technical, here is a great go to recipe for most berry based jams. My favorite is blackberry seen here!
- Combine blackberries, sugar, lemon zest, and lemon juice. Rub all ingredients by hand until sugar dissolves. Crush berries by hand. I call this method sweet curing. It draws the juices out of the berries and melts the sugar in the recipe to help along the cooking process.
- In a separate bowl, whisk the pectin and sugar*.
- Bring berry mixture to a full boil. Then, sprinkle over pectin mixture while whisking, making sure there are no lumps.
- Bring to a full boil over high heat. Continue boiling hard until thickened and thermometer reads 225F.
- Pour immediately into deep metal pan. Place parchment paper directly on surface. Then, put in the refrigerator to set for at least 3 hours or overnight.
- Remember to use a proper candy thermometer for this. It is one of the most important steps in this recipe. Gelling stage begins at 221F so I take up to 225F to ensure a thick jam.