Combine all of the ingredients in a heavy-bottomed pot with high sides.
Begin to cook over low heat, stirring frequently. As the fruit and sugar cook, the amount of liquid will increase and you will be able to turn up the heat to a simmer.
Cook until the mixture is thick. (The high sugar content and the need to cook the mix until very thick can make it easy to scorch. Watch the pot carefully, stirring frequently.) Remove the bay leaves from the jam.
Transfer to sterilized jars, cap and let cool. Store in the refrigerator for 1 month. Alternatively, water-process the jars, then store in a cool, dry place for up to 6 months.
* Available at all Straubs locations, Local Harvest Grocery, Starrs and Parkers Table
10 oz. brown sugar
6 oz. local honey such as Stingers*
3 Tbsp. ground ginger
1 tsp. ground allspice
1 tsp. ground nutmeg
2 bay leaves
½ cup water
Zest and juice of 1 lime
This article appears in August 2012.