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Quick Mixed Fruit Jam Fool
When your counter is full of bruised peaches or overripe berries, this clever dessert turns them into something spectacular. You'll make a quick microwave jam that concentrates the natural fruit sugars into a bright, sweet preserve. Once chilled, that jam gets folded into a cloud of whipped cream and tangy Greek yogurt. Swirling the fruit through the creamy base creates a beautiful marbled dessert that's light, airy, and incredibly refreshing.
Ingredients
- 1 lemon
- 4 cups chopped very ripe or overripe fruit
- ⅓ cup plus 2 tablespoons honey, divided
- 1 cup heavy cream
- 1 cup plain 2% Greek yogurt
- 2 teaspoons vanilla extract
Instructions
- 1Grate the lemon zest into a large glass bowl using a fine rasp, then halve the lemon and squeeze in 2 tablespoons of juice.
- 2Add the chopped fruit and 1/3 cup of honey to the bowl, mashing the mixture with a fork until it reaches your desired consistency.
- 3Let the fruit mixture rest at room temperature for 30 to 60 minutes. This maceration step draws out the natural liquids before cooking, allowing the sugars to concentrate better.
- 4Microwave the uncovered bowl on high for 5 minutes. Carefully remove the bowl using oven mitts, stir the fruit thoroughly, and microwave for another 5 minutes before stirring again.
- 5Continue microwaving the fruit in 2-minute bursts, stirring after each interval, until the mixture starts to thicken. This takes about 6 additional minutes.
- 6Stop cooking when the juices bubble rapidly and form a thick, runny syrup. The total microwave time should be 15 to 16 minutes.
- 7Transfer the bowl to the refrigerator and chill the jam for at least 1 hour. The natural pectin from the lemon juice helps set the jam as it cools.
- 8Whip the heavy cream in a large mixing bowl using an electric mixer until soft peaks begin to form.
- 9Add the Greek yogurt and vanilla extract to the cream. Turn the mixer on low and slowly drizzle in the remaining 2 tablespoons of honey, whipping until firm peaks hold their shape.
- 10Spoon 3/4 cup of the chilled jam into the whipped cream mixture. Gently fold and swirl the jam through the cream using a spatula, leaving distinct streaks, then divide evenly among six dessert cups.
Nutrition
216kcal
Calories
5g
Protein
15g
Fat
1g
Fiber
23mg
Sodium
49mg
Cholesterol
Notes
- Fruit prep: Start with very ripe or almost mushy fruit for the best flavor. You can mix different types like peaches, mangoes, and berries.
- Prep tip: Leave the skin on fruits like apples, pears, and peaches to add extra flavor and fiber to the jam.
- Texture preference: If you prefer a smoother jam, puree the finished mixture with an immersion blender before chilling.
- Troubleshooting: If the honey crystallizes from overcooking, stir in 1 to 2 tablespoons of water and microwave briefly on low power.
- Storage: Keep leftover jam in clean jars in the refrigerator for up to 2 weeks, or freeze for up to 4 months.