Stir and let stand about an hour, until the fruit releases juices.
💡Standing in sugar before cooking draws the juice out of the fruit: the sugar dissolves in it, and the jam doesn't burn on the bottom at the start.
3
Bring to a boil, stirring.
Stove
4
Skim off the foam that rises at the start of cooking with a spoon.
5
Turn down the heat and simmer 30–40 minutes, until the fruit softens.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6
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.
7
Pour into clean, sterilized jars.
Jar
8
Close tightly and turn the jars upside down about 5 minutes, then turn them back and let cool.
9
Keep in the fridge for up to a month.
Refrigerator
738calories
3 gprotein
190 gcarbs
0 gfat
● protein 1%● carbs 98%● fat 1%
Per serving (401 g), of 4 servings
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Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
🔧 Tools needed (4) · 🍳 One cooking vessel
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)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Jar· Also works: Storage container (None)
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