Basic Homemade Jam

Ingredients

• 2 pounds Fresh Fruit (berries, stone fruit, etc.) (Choose ripe, dry, and unblemished fruit.)
• 2 pounds Granulated Sugar (Use high-quality granulated sugar; avoid brown sugar unless specifically desired for flavor.)
• 2 tablespoons Lemon Juice (optional) (Adds pectin and acidity, especially helpful for low-pectin fruits.)

Instructions

1. 1Wash the fruit thoroughly and pick it over, removing any stems, leaves, or damaged pieces. Cut larger fruits into smaller, uniform pieces. For berries, simply rinse and remove stems.
2. 2In a large bowl, combine the prepared fruit with the sugar and lemon juice (if using). Gently stir to coat the fruit evenly. Cover the bowl and let it sit at room temperature for at least 2 hours, or preferably overnight in the refrigerator. This process helps to draw out the fruit's juices and dissolve the sugar.
3. 3Transfer the fruit mixture to a large, heavy-bottomed pot or preserving pan. Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking. Once boiling, reduce the heat slightly to maintain a steady, rolling boil. Continue to cook, stirring frequently, until the jam reaches the setting point. This can take anywhere from 20 to 45 minutes, depending on the fruit and the amount of pectin present.
4. 4To test for the setting point, place a small spoonful of jam onto a chilled plate. Return the plate to the freezer for 1-2 minutes. Push the jam with your finger; if it wrinkles and forms a skin, it is ready. If not, continue cooking for a few more minutes and test again.
5. 5While the jam is cooking, sterilize your jars and lids. Once the jam has reached its setting point, remove it from the heat and skim off any foam from the surface. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip tight. Process in a boiling water bath for 10 minutes (adjust for altitude). Let cool completely before checking the seals. Store in a cool, dark place.