The four main steps in cooking jam.
Weigh all your ingredients, using a “one-third ratio”: I weigh all the chopped fruit and then divide that number by three. The resulting number is the amount of sugar I use. Many commercial companies use more sugar — half the weight of fruit in sugar — so this recipe will yield a slightly less-sweet jam. Once I weigh the sugar, I divide that number by three. The resulting number is the weight of the lemon juice I use.
The second step is to macerate the fruit, stirring everything together and letting the sugar pull all the juices out of the fruit. The resulting juice is what you’ll cook the fruit in to make your jam; there’s no need for water or other extra liquid. Let the fruit sit at room temperature for at least 1 hour to allow the sugar enough time to extract the fruit’s juices. However, I often place the bowl or pot in the refrigerator and let it sit overnight or for a few days if I’m feeling lazy.
The third step is to skim the macerated fruit mix of impurities. This step isn’t strictly necessary — it won’t affect the taste enough to notice — but it does help to keep the finished jam clear and beautiful. Place the pot over high heat to bring the fruit mix to a rapid boil. Once the mixture is boiling, you’ll see a white or lighter-colored mass of foam rise to the surface of the jam.
The final step is making sure you stir, stir, stir. While you’re removing the foam, stir the jam every once in a while by first scraping your spatula or spoon around the bottom circumference of the pot, then going back and forth across the entire surface. As the jam gets closer to being finished, you’ll want to stir more often — at least every minute — to ensure that no fruit is sticking to the bottom of the pot and burning.
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