Jam

Ingredients

1 part fruit

1 part sugar

1 lemon (per 500g of fruit and 500g sugar)

Utensils

Large heavy-bottomed saucepan

Wooden spoon

Potato masher (optional)

Sterilised glass jars with lids

Kitchen scale (for accurate measurements)

Candy/Sugar thermometer (optional but helpful for checking temperature)

Step-by-step Instructions

1. Prepare the Fruit:
   1. Wash and prep your chosen fruit. If you’re using larger fruits like peaches, remove the pits and chop them into small pieces. For smaller fruits like berries, you can leave them whole or lightly mash them with a potato masher to release their juices.
2. Mix the Fruit, Sugar, and Lemon Juice:
   1. In a large saucepan, combine 1 part fruit, 1 part sugar, and the juice of 1 lemon. For example, if you’re using 500g of fruit, use 500g of sugar.
   2. Stir the mixture to combine and let it sit for about 10-15 minutes to allow the fruit to macerate and release some of its natural juices.
3. Heat the Mixture:
   1. Place the saucepan over medium heat. Stir occasionally as the sugar dissolves completely, and the fruit begins to break down. You’ll see the mixture start to bubble.
   2. If you prefer a smoother jam, you can mash the fruit gently with a potato masher during this process, but leave some texture if you like chunkier jams.
4. Cook the Jam:
   1. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Stir frequently to avoid burning or sticking to the pan.
   2. Continue simmering until the jam thickens, which can take about 20-30 minutes. You want to see the mixture reduce and reach a jam-like consistency.
5. Test the Jam’s Doneness:
   1. Spoon test: Take a spoonful of jam and place it on a chilled plate. Let it cool for a few seconds, then push it gently with your finger. If it wrinkles slightly, the jam is ready. If it runs or looks too liquid, continue cooking and testing every 5 minutes.
   2. Candy/Sugar thermometer method (optional): If you have a candy thermometer, cook the jam until it reaches 105°C (221°F), which is the set point for most jams.
6. Sterilize the Jars:
   1. While your jam is cooking, sterilise your jars by boiling them in water for 10 minutes, or run them through a hot dishwasher cycle without soap. Make sure the jars are fully dry before filling.
7. Fill the Jars:
   1. Once the jam has reached the desired thickness, remove it from the heat and let it sit for a few minutes to cool slightly.
   2. Carefully ladle the hot jam into sterilised jars, leaving about 0.5cm (1/4 inch) of space at the top. Wipe the rims clean with a damp cloth, then seal with sterilised lids.
8. Seal and Store:
   1. For longer shelf life, you can process the jars in a water bath: Place sealed jars in a pot of boiling water, ensuring they are covered by at least 1 inch of water. Boil for 5-10 minutes, then remove and let cool.
   2. If not using a water bath, store the jam in the refrigerator and consume within 2-3 weeks. Properly canned jam can be stored in a cool, dark place for up to a year.