I’ve got an easy as can be recipe for fruit jam. I use this recipe for many different types of jam, and so can you! I’ve done bush cherry, raspberry and strawberry with this recipe, and I’m excited to try other kinds next season!
The beauty of this is that it only calls for three ingredients:
- 1 part Fruit
- 1 part Sugar (unless you’re doing a fruit that’s already quite sweet…in that case, do a little less sugar. Just do it to your liking, really!)
- 1 Tbsp Lemon Juice per 2 cups of mixture
Seriously! It’s really, really simple.
So, puree your fruit (unless you like chunks; my family does not). Stick it in a pot with the sugar and lemon juice. Heat to boiling, stirring occasionally. Lower heat to a simmer and simmer until thickened (for 8 cups of fruit, it took about an hour for me).
If you’re unsure if the mixture is thick enough, you can do a simple test. Put a small glass plate in your freezer for 5 minutes. Take it out and put a small dab of jam on the plate, and let sit one minute. After it’s sat for a minute, run your finger through the dab. If the jam comes back together, it’s not thick enough. If it stays separated from your finger, it’s good to go!
Once it’s thickened, spoon it into sterilized and warm canning pint jars. Process in a hot water both for 20 minutes.
The recipe I did made 8 pints. (12 cups pureed fruit, 10 cups sugar, 6 Tbsp lemon juice)