Turn fresh fruit into a sweet spread with this easy jam recipe.
Ingreadient
- 3 pounds fruit (see options, below), cut into 1-inch chunks if large, stone fruit pitted
- 1 ½ pounds sugar (3 ⅓ cups)
- Coarse salt
- 2 tablespoons fresh lemon juice
Direction
- 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 and cover.
