Basic Jam

1. 1

   Mash fruit and sugar together in large, nonreactive bowl.

2. 2

   Stir in lemon juice, and let stand 15 minutes.

3. 3

   Place 1 or 2 small white saucers in freezer.

4. 4

   Transfer fruit to nonreactive sauce-pan.

5. 5

   Simmer 5 to 15 minutes over medium-low heat, or until thickened, stirring often.

6. 6

   As jam thickens, bubbles will get larger and slower to pop.

7. 7

   Remove 1 saucer from freezer.

8. 8

   Test consistency by spooning some jam onto saucer, and returning it to freezer for 2 minutes.

9. 9

   If dollop holds together and does not have a watery ring around edges, its ready to put in jars.

10. 10

    If jam is still watery, cook 3 to 5 minutes longer.

11. 11

    Repeat testing process if necessary.

12. 12

    Remove jam from heat.

13. 13

    Ladle into 8-oz.

14. 14

    jars, leaving 1/4-inch headroom.

15. 15

    Wipe off any drips, then screw on tops.

16. 16

    Invert jars 5 minutes, or immerse in boiling water bath 10 minutes.

No additional tips available.