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Ingredients
- 2 lb. fresh fruit such as blueberries, raspberries, peeled peach slices, quartered plums, etc.
- 4 cups granulated sugar (2 lb.)
- 1/4 cup fresh lemon juice (2 lemons)
Method
- Mash fruit and sugar together in large, nonreactive bowl.
- Stir in lemon juice, and let stand 15 minutes.
- Place 1 or 2 small white saucers in freezer.
- Transfer fruit to nonreactive sauce-pan.
- Simmer 5 to 15 minutes over medium-low heat, or until thickened, stirring often.
- As jam thickens, bubbles will get larger and slower to pop.
- Remove 1 saucer from freezer.
- Test consistency by spooning some jam onto saucer, and returning it to freezer for 2 minutes.
- If dollop holds together and does not have a watery ring around edges, its ready to put in jars.
- If jam is still watery, cook 3 to 5 minutes longer.
- Repeat testing process if necessary.
- Remove jam from heat.
- Ladle into 8-oz.
- jars, leaving 1/4-inch headroom.
- Wipe off any drips, then screw on tops.
- Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.
