Jam

Strawberry and blueberry are my current favorites.

• • 2 lbs fruit. Frozen works well.

  • 2 lbs sugar

  • 1 lemon

  • 1 tsp salt

  • 1 pkg low sugar pectin

  • 2 tbs vanilla extract (optional, only if using strawberries)

Method:

• 1. Allow fruit to defrost in a large saucepan (if using frozen)

  2. Add the sugar, salt and lemon juice and allow to macerate for 2 hours

  3. Simmer over medium low heat until all sugar dissolves.

  4. Add the pectin and stir.

  5. Bring to a rolling boil and hold there for one minute. Turn off heat

  6. If using vanilla extract, stir in.

  7. If fruit is are still too intact, smash with a potato masher

  8. Pour into jars and seal. Invert and leave for 5 minutes. Turn right side up.

Notes: Blueberries don't break down well, need more smashing.

http://www.coconutandlime.com/2011/07/apricot-sage-jam.html

ATK: Pre-mashing strawberries and higher boil reduces cooking time, preserving fresh flavor

Bottled lemon juice gives a consistent acidity, fresh lemons are variable.

When testing for set, look for a clear trail, not rippling of the gel.

• 1.5kg hulled strawberries

• 0.6kg sugar

• 2tbs bottled lemon juice

• 1 pkg low sugar pectin

Method:

• 1. Place 2 small plates in freezer to chill. Using potato masher, crush strawberries in Dutch oven until fruit is mostly broken down.

  2. Stir in sugar, pectin, and lemon juice.

  3. Bring to boil over medium high heat, stirring to ensure sugar is completely dissolved.

  4. Continue to boil mixture, stirring and adjusting heat as needed, until thickened and registering 217 to 220 degrees, 20 to 25 minutes. (Jam is very frothy in beginning and requires near-constant stirring to prevent it from boiling over; froth will subside as jam boils.) Remove pot from heat.

  5. To test consistency, place 1 teaspoon jam on chilled plate and freeze for 2 minutes. Drag your finger through jam on plate; jam has correct consistency when your finger leaves distinct trail. If jam is runny, return pot to heat and simmer for 1 to 3 minutes longer before retesting. Skim any foam from surface of jam using spoon.

  6. Let jam cool completely, about 2 hours. Transfer jam to airtight container and refrigerate until set, 12 to 24 hours. (Jam can be refrigerated for up to 2 months.)