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1
Chill a small plate or bowl in the freezer or over ice water.
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2
In a 10 or 12-inch wide skillet, bring fruit, sugar, and lemon juice to boil over medium-high heat, stirring occasionally.
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3
Reduce heat to medium and cook, stirring constantly and skimming foam as necessary.
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4
Cook about 8-10 minutes, until mixture begins to look syrupy and thickens slightly.
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5
Spoon 1/2 teaspoon of the hot fruit onto the cold plate and let it rest for 30 seconds.
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6
Tip plate to one side; jam should be a soft gel that moves slightly.
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7
If mixture is thin and runs down side of plate, the gel is too soft.
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8
Return skillet to heat and cook jam 1 to 2 minutes longer, stirring constantly.
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9
Remove from heat and repeat test.
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10
Cool jam to room temperature before serving.
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11
Because a minimum amount of sugar is used, the jam needs to be refrigerated to prevent mold from forming.
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12
Refrigerate 2-3 weeks.
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13
For longer storage, freeze or process hot jam in a boiling water canner for 10 minutes.
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14
**
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15
**Option: If jars are sterilized (heated in boiling water for 10 minutes) its possible to use the inverted method to preserve jam: Pour hot jam into hot sterile jar leaving 1/8 inch head space.
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16
Wipe rim and apply prepared lid and ring.
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17
Screw ring on firmly.
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18
Invert jar and leave for 5 minutes.
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19
Turn jar right side up and let cool 12-24 hours.
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20
The heat from the jam will destroy mold spores.
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21
This method is not foolproof, so if you are preparing a lot of jam, process the jam in a boiling water canner.
