Basic Jam Recipes

Steps:

• Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
• Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.

Steps:

• Put 1 pound fruit (pitted and chopped if necessary) in a medium saucepan over medium heat.
• After a minute or so, add 1/4 cup sugar (or to taste), seasonings to taste and 2 tablespoons juice, vinegar or whatever liquid you prefer.
• Adjust the heat so the mixture bubbles steadily, using higher heat if the mixture looks too soupy; lower the heat if it seems dry. Cook, stirring occasionally until the mixture is thick - 10 to 30 minutes. Cool completely and refrigerate; it will thicken more as it cools.
• Store in the refrigerator, where it will keep for at least a week. If necessary, remove any seasonings (like lemon-grass stalks) before serving.

Steps:

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C). Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.