1POUND
+1
POUND
GRANULATED
SUGAR
LEMON JUICE
+
Buying jam gives no way near the satisfaction of making
it yourself and it does not have to be an intimidating exer-cise.
numbers trust you can
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Jam recipes often comprise equal weights of fruit and
sugar. The ripe fruit is simply chopped into pieces, placed
in a heavy-bottom pot and crushed to release the juice. Add
sugar, and the juice of fresh lemon to brighten the fruit
through all that sugar and help it set. Bring the mixture to
a boil, once the jam thickens, let it sit for 20 minutes, then
ladle into sterilized jars, filling to just below the top.
The 1:1 ratio can be played with, but the preserving effect
might be lost if too much fruit is used; if too much sugar
is used, it will crystallize. Time is the secret ingredient to
making jam without pectin; both the fruit and sugar need
plenty of it to cook and thicken. Simmering the jam slowly
will drive out moisture from the fruit and help to preserve
and thicken it. Water content will vary in all fruit, and some
fruits might take longer to set. The choice of fruit for jam is
almost endless, but make sure to use seasonal, slightly unripe
fruit as it contains more pectin and is slightly more acidic,
which will add body and structure to your jam.
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RECIPE BASICS
FRUIT