Techniques

Homemade Jam

jam pot
There is nothing better, or easier, than whipping up a batch of jam.

In a sauté pan combine 2 pints of berries or sliced stone fruit. Add 1/2 to 1 cup sugar, depending on the sweetness of the fruit. (You can add more later.) Add the zest and juice of 1/2 a lemon, a pinch of salt, and set the pan over medium heat. Stir occasionally until the fruit starts to sizzle and exude its juice. The turn up the heat and stir continuously until there is a lot of liquid, mashing up the fruit as you stir. When it’s swimming in juice, reduce the heat and stir occasionally until the juice is evaporated and the mixture is thick as … as jam! Serve it right away, or refrigerate it for several days. You can preserve it in cans too, but that’s another technique.

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