Ingredients
- 1 pound fruit fresh, (prepared according to chart below), about 3 cups
- sugar (amount according to chart below)
- 2 tablespoons lemon juice from 1 lemon
Preparation
Step 1
INSTRUCTIONS
SERVES 40 (MAKES 2 1/2 CUPS)
The jam will continue to thicken as it cools, so err on the side of undercooking. Overcooked jam that is dark, thick, and smells of caramelized sugar cannot be saved. Note: Because of its reduced sugar amounts, this jam cannot be canned.
1. Set small bowl over larger bowl of ice water; set aside.
2. In 10- or 12-inch skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring constantly and skimming foam as necessary, until mixture begins to look syrupy and thickens slightly, about 5 minutes for strawberries and apricots and 8 to 9 minutes for plums, peaches, and nectarines; remove from heat. Spoon 1/2 teaspoon fruit mixture into bowl over ice water; allow to set for 30 seconds. Tip bowl 45 degrees to one side; jam should be a soft gel that moves slightly. If mixture is liquid and runs to side of bowl, return skillet to heat and cook, stirring constantly, 1 to 2 minutes longer; then repeat test. Cool jam to room temperature before serving. (It will keep, covered and refrigerated, for up to two weeks.)
Preparing Fruit Jams
Fruit (1 pound) Preparation Sugar (minimum amount)
STRAWBERRIES Wash, hull, and slice thin 1 cup
APRICOTS Peel, pit, halve, and slice very thin 1 cup
PLUMS Wash, pit, halve, and slice very thin 1 cup plus 2 TB
PEACHES/NECTARINES Peel, pit, halve, and slice very thin 1 1/4 cups