1 kilogram prepared fruit (by weight)
500 grams sugar
juice of 1/2 lemon (2-3 tbsp)
If fruit won’t break down in cooking, pulse it in the food processor. Add the sugar.
Optional: let fruit macerate in the sugar for up to several hours, to release its juice.
Add the lemon juice.
Prepare jars, lids and rings, and the hot water bath while fruit is coming to a boil.
Cook the fruit mixture until it boils. Then continue cooking, stirring continuously, until it reaches 8 degrees F over the temperature where water boils at your altitude. For sea level, this would be 220 degrees F. This cooking can take 10 – 16 minutes. Test the jam’s readiness by putting some on a plate you have ready in the freezer.
Pour into jelly jars; wipe rims; and tighten down lids and rings. Process in a hot water bath 10 minutes.
Makes four 1/2-pint jars.
Note: Make 1/4 batch in 1-quart Pyrex measuring bowl in the microwave on half power (-5). Use 250 grams fruit; 125 grams sugar; 1 tbsp lemon juice or to taste. Makes 1 half-pint jar. May 2019
Italian Plum Jam
2016 – delicious. Used 1 kilo frozen fruit, chopped in food processor. Boiled 16 minutes. Made four 1/2-pint jars.
2017 – Added grated lemon rind after it came up to temperature and before jarring. Even better than previous batches! Many rave reviews from friends and family.
Sour Cherry Jam
2018 – Used 1 kilo fresh fruit, chopped in food processor. It was not thick yet at 220°, and it seemed too tart, so I added an additional 1/4 cup sugar. The cherry flavor by itself didn’t have enough complexity. I added 1/4 tsp almond extract and 1/4 tsp grated orange peel. It is delicious, but perhaps too much orange? Made three 1/2-pint jars.
Sour Cherry with Italian Prune-Plums
2018 – very good mixed fruit jam. Used equal parts fresh cherries and frozen plums; added lemon rind.
Apricot Pineapple Preserves
2019 – excellent. Purchased a 2# box of apricots. After pitting, the yield was 923 grams. I used an entire 15 ounce can of crushed pineapple in juice without draining it (567 grams). Sugar = 480 grams, since 2018 batch was so sweet. Lemon juice = 4 ounces. Yield = 43 ounces of delicious jam, bright in color and perfect consistency. It never registered above 212° on my current instaread thermometer, but the texture and consistency was better than the 2018 batch. It took quite a while to cook down, probably because of all the liquid in the undrained pineapple, and/or because it was a slightly larger batch. I used the freezer test to check doneness. It is perfect. [3 12-oz. jars plus 1 not quite full 8 oz. jar]
2018 – very good. Cooked to 218° and it has a jam-like consistency. Don’t cook so long for more of a sauce like Dad used to make. Proportions 2018: 772 grams apricots (halved and seed removed, don’t peel); 375 grams crushed pineapple (drained weight from 15 oz can); 545 grams sugar (slightly less than basic recipe weight, and it was plenty sweet; 1/2 cup (120 grams by weight) lemon juice. This amount made 2 pints. Very good, turned dark in cooking so long.
Rhubarb Jam
2019 – very good. Add 2 tsp finely chopped orange rind. Made 1/4 recipe in the microwave on half power. Did not process, so it is perfect for putting in the fridge for immediate use.
Plum with Jalapeño
2016 – not worth trying again.
Natural Pectin
Note: The method above does not require pectin.
Pectin is a natural fiber found in most plants. Fruits like apples and oranges are particularly high in pectin, with the highest concentrations in the skins, cores and seeds.
2 pounds tart green apples, slightly under-ripe
4 cups water
1 tbsp lemon juice
Boil all ingredients together for half an hour. Strain this mixture through cheesecloth, then boil further to reduce the volume by half. This will result in an effective homemade liquid pectin.