Place the fruit in a wide pot, bring to a boil and lower the heat.
Wide, shallow potStove
3
Add the sugar and vanilla sugar and cook until the jam darkens and thickens.
Stove
4
Add the lemon juice and cook a few more minutes.
Stove
5
Test the thickness: the jam is ready when a drop of it on a cold plate sets.
💡The plate test: chill a small plate in the freezer ahead of time, drip a little jam onto it and wait half a minute. If the drop wrinkles when you push it with your finger, the jam is ready.
6
Pour into clean, sterilized jars.
Jar
7
Keep in the fridge for up to a month.
Refrigerator
339calories
1 gprotein
87 gcarbs
0 gfat
● protein 1%● carbs 98%● fat 1%
Per serving (194 g), of 8 servings
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Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Wide, shallow pot· Also works: Deep skillet (sauté pan) (None)· 💡 Workaround, changes the dish: Pot (Layers instead of a single layer)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Jar· Also works: Storage container (None)
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